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Aegean Casserole

Ingredients: 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) Parmesan cheese 6 Cup(s) Eggplant, finely diced 2 Teaspoon(s) Salt, divided 1 Tablespoon(s) Olive oil 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 Can(s) (28-oz) tomatoes 1/3 Cup(s) Fresh flat-leaf parsley 1 Package(s) (16-oz) ziti pasta Directions: 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 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. 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. 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.
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