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Recipe Name: Aegean Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
**White Sauce**
4 Cup(s) Milk
1/4 Cup(s) Butter or margarine
2/3 Cup(s) All-Purpose Flour
1/2 Bay leaf
1 Teaspoon(s) Salt
1/3 Cup(s) Freshly grated parmesan
cheese
REST: :
6 Cup(s) Eggplant, finely diced
2 Teaspoon(s) Salt, divided
1 Tablespoon(s) Olive oil, plus one 1 tsp
more
1 Cup(s) Onions, finely chopped
2 Teaspoon(s) Minced garlic
1/2 Teaspoon(s) Cinnamon
1 Pinch(s) Ground red pepper
1 Pound(s) Lean ground beef
1/2 Teaspoon(s) Dried mint flakes
1/2 Teaspoon(s) Freshly ground pepper
1/4 Cup(s) Tomato paste
1 28-oz tomatoes
1/3 Cup(s) Fresh flat-leaf parsley
chopped
1 16-oz ziti pasta cook
according to pk
Directions:
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. 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. Heat oven
to 375 degrees. 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 and
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. 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. Per serving: 339
Calories; 22g Fat (58% calories from fat); 16g Protein; 20g
Carbohydrate; 74mg Cholesterol; 1039mg Sodium NOTES : We combined the
flavors of our favorite Greek specialties-moussaka and pastitsio--to
create a new classic. Recipe by: LHJ Posted to MC-Recipe Digest by
Lisa Minor <lisa@cybermill.com> on Feb 4, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 490
Calories From Fat: 265
Total Fat: 29.5g
Cholesterol: 75.5mg
Sodium: 1739.6mg
Potassium: 877.7mg
Carbohydrates: 29.7g
Fiber: 6g
Sugar: 13.2g
Protein: 28.2g


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