Aegean Casserole
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Aegean Casserole
  Casserole    Pasta  
Last updated 6/12/2012 1:03:24 AM. Recipe ID 27329. Report a problem with this recipe.
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      Title: Aegean casserole
 Categories: Pasta
      Yield: 8 Servings
------------------------WHITE SAUCE-----------------------------
      4 c  Milk
    1/4 c  Butter or margarine
    2/3 c  All-purpose flour
    1/2    Bay leaf
      1 ts Salt
    1/3 c  Grated Parmesan cheese

      6 c  Eggplant; finely diced
      2 ts Salt; divided
      1 tb Olive oil; plus 1 teaspoon
      1 c  Finely chopped onion
      2 ts Minced garlic
    1/2 ts Cinnamon
      1 pn Ground red pepper
      1 lb Lean ground beef
    1/2 ts Dried mint flakes
    1/2 ts Freshly ground pepper
    1/4 c  Tomato paste
     28 oz Tomatoes; canned
    1/3 c  Chopped fresh flat-leaf
     16 oz Ziti pasta; cooked as
  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 375F. 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:

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Recipe ID 27329 (Apr 03, 2005)

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