Site Search:
      Home     Recipes     Store

Aegean Casserole From Lhj

Home | Recipes | A


  • 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 parsley
  • 16 oz Ziti pasta; cooked as directed


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 "" <> on Dec 2, 1997