Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | **White Sauce** |
| 4 cups | Milk |
| ¼ cup | Butter or margarine |
| ⅔ cup | All-purpose flour |
| ½ \N | Bay leaf |
| 1 teaspoon | Salt |
| ⅓ cup | Freshly grated Parmesan cheese |
| \N \N | REST: : |
| 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 |
| ½ teaspoon | Cinnamon |
| 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