GRK: Pastitsio with Eggplant
Source of Recipe
"The Complete Book of Greek Cooking"
* Exported from MasterCook *
Pastitsio with Eggplant
Recipe By :The Recipe Club of St. Paul's Greek Orthodox Cathedral
Serving Size : 6 Preparation Time :0:00
Categories : Beef, Greek, Lamb, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onions -- chopped
4 1/2 tablespons butter
1 pound ground beef or lamb
2 cups crushed fresh tomatoes OR
canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
2 eggs -- beaten
1/2 cup grated kefalotiri cheese*
or Parmesan cheese
1 1/2 cups elbow macaroni -- cooked according
-- to package directions and
-- drained
1 medium eggplant (about 1 lb) -- cut into 1/4-inch
-- thick slices
1 tablespoon olive oil
1 teaspoon cornstarch
1 1/2 cups milk -- heated
3 eggs -- beaten
salt -- to taste
pepper -- to taste
Preheat oven to 350 degrees.
Saute onions in 2 tablespoons butter until wilted. Add meat and cook until brown. Add tomatoes and cook until liquid has been absorbed. Season with salt, pepper, nutmeg, and cinnamon. Add 2 beaten eggs and 1/3 cup of the grated cheese. Combine meat mixture with macaroni and pour into a greased 13x9x2-inch pan. (Pan should be about half full).
Preheat broiler. Brush eggplant slices with 1 tablespoon olive oil. Broil until lightly browned. Drain on paper towels, then place over the macaroni and meat mixture.
Prepare the sauce. Melt 2 tablespoons butter and blend in cornstarch. Gradually add hot milk and cook over low heat, stirring, until slightly thickened. Pour in 3 beaten eggs, stirring constantly. Season lightly with salt and pepper. Pour sauce evenly over pan ingredients. Sprinkle top with remaining butter, melted, and grated cheese. Bake for 45 minutes, or until sauce is set and golden brown. Cool about 5 minutes before slicing.
This is a good buffet dish which serves about 16 when sliced thin. It serves 6 to 8 for a normal lunch or dinner serving.
*Judi's Notes: Kefalotiri cheese is a Greek cheese with a pale yellow color. It is made from sheep and goat's milk and is used for grating and served on top of cooked dishes. You can use Parmesan cheese if it is not available, but the dish will not have the same flavor.
Cuisine:
"Greek"
Source:
"The Complete Book of Greek Cooking"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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