| -= Exported from BigOven =-
Aegean Casserole
White Sauce
4 cups of milk
1/4 cup of butter or margarine
2/3 cup of all-purpose flour
1/2 Bay leaf
1 teaspoon of salt
1/3 cup of freshly grated Parmesan
Rest
6 cups of eggplant, finely diced
2 teaspoons of salt, divided
1 tablespoon of Olive oil + one 1 teaspoon
1 cup of onions, finely chopped
2 teaspoons of minced garlic
1/2 teaspoon of cinnamon
1 pinch of ground red pepper
1 pound of lean ground beef
1/2 teaspoon of dried mint flakes
1/2 teaspoon of freshly ground pepper |
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1/4 cup of tomato paste
one 28 ounce can of tomatoes
1/3 cup of fresh flat-leaf parsley
one 16 ounce of ziti pasta, cook
-= Instructions =-
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 375ºF. 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@cybermill.com> on Feb 4, 1998
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