|¼ cup||Butter or margarine|
|⅔ cup||All-purpose flour|
|⅓ cup||Freshly grated Parmesan cheese|
|6 cups||Eggplant; finely diced|
|2 teaspoons||Salt; divided|
|1 tablespoon||Olive oil; (plus one 1 tsp more)|
|1 cup||Onions; finely chopped|
|2 teaspoons||Minced garlic|
|1 pinch||Ground red pepper|
|1 pounds||Lean ground beef|
|½ teaspoon||Dried mint flakes|
|½ teaspoon||Freshly ground pepper|
|¼ cup||Tomato paste|
|1 can||(28-oz) tomatoes|
|⅓ cup||Fresh flat-leaf parsley; chopped|
|1 pack||(16-oz) ziti pasta; cook according to pk|
1. Make White Sauce: Bring milk to boil in medium saucepan over high heat.
Melt butter in large, heavy saucepan over medium heat Add flour and cook, whisking, 1 minute. Gradually whisk in milk, bay leaf and salt; bring to boil, whisking. Reduce heat and simmer, stirring, 10 minutes. Remove from heat. Discard bay leaf and stir in Parmesan.
2. Toss eggplant with 1 teaspoon salt; drain in colander 30 minutes. Pat dry. Heat 1 tablespoon oil in large skillet over medium-high heat. Add eggplant and cook, stirring, until tender, 10 to 15 minutes.
3. Heat oven to 375 degrees. Add remaining 1 teaspoon oil to skillet. Add onions and cook until tender, 5 minutes. Stir in garlic, cinnamon and red pepper; cook 15 seconds. Add meat, mint, remaining 1 teaspoon and teaspoon salt and the pepper; cook, stirring, until meat is no longer pink. Add tomato paste and tomatoes, breaking up tomatoes with spoon. Add eggplant and bring to simmer; simmer 10 minutes. Remove from heat and stir in parsley.
4. Transfer cooked ziti to large bowl and stir in 1 cup White Sauce. Spread half the ziti in bottom of deep 5-quart casserole. Spoon on filling, then remaining ziti and White Sauce. Bake uncovered 25 to 35 minutes, until bubbly and browned.
Per serving: 339 Calories; 22g Fat (58% calories from fat); 16g Protein; 20g Carbohydrate; 74mg Cholesterol; 1039mg Sodium NOTES : We combined the flavors of our favorite Greek specialties-moussaka and pastitsio--to create a new classic.
Recipe by: LHJ
Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Feb 4, 1998
Random recipe of the day