Categories Milk/Cream Egg Pasta Bake Casserole/Gratin Feta Veal Eggplant Gourmet
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Roast eggplant:
- Put oven rack in middle position and preheat oven to 425°F.
- Toss eggplant with salt in a colander set over a bowl and let drain 30 minutes. Rinse eggplant, then squeeze handfuls of it to extract bitter liquid. Toss eggplant with oil in a bowl, then spread in 1 layer in a large shallow baking pan. Roast, stirring once, until tender and lightly browned, about 25 minutes. Stir into meat mixture and spread in baking dish.
- Cook pasta and make béchamel while eggplant bakes:
- Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes, then drain.
- Bring milk and garlic to a simmer in a 2-quart heavy saucepan. Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then add flour, and cook roux, whisking, 1 minute. Add hot milk mixture in a fast stream, whisking vigorously to prevent lumps, and simmer béchamel, whisking occasionally, until thickened, 3 to 5 minutes. Discard garlic. Remove from heat and stir in feta and salt and pepper to taste, then whisk gradually into eggs in a large bowl. Stir in pasta, then spread evenly over meat mixture. Bake pastitsio until bubbling and golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.
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