Aegean Casserole
| Yield: | 8 Servings |
| Categories: | Beef, Casseroles |
| **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 | Freshly grated Parmesan cheese |
| REST: : | ||
| 6 | c | Eggplant; finely diced |
| 2 | ts | Salt; divided |
| 1 | tb | Olive oil; (plus one 1 tsp more) |
| 1 | c | Onions; finely chopped |
| 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 |
| 1 | cn | (28-oz) tomatoes |
| 1/3 | c | Fresh flat-leaf parsley; chopped |
| 1 | pk | (16-oz) ziti pasta; cook according to pk |
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