Side Pannel
Aegean Casserole From Lhj
Ingredients List
- --------------------------------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
Directions
CASSEROLE
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.
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.
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