INGREDIENTS

INSTRUCTIONS

WHITE SAUCE
CASSEROLE
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°F. 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 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.
Prep Time: 1 hour Baking Time: 25 to 35 minutes Degree of Difficulty:
Moderate (C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : We combined the flavors of our favorite Greek specialties--moussaka
and pastitsio--to create a new classic.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997

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