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1.
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Make White Sauce: Bring lowfat milk to boil in medium saucepan over high heat.
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Heat butter in large, heavy saucepan over medium heat Add in flour and cook, whisking, 1 minute.
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Gradually whisk in lowfat milk, bay leaf and salt; bring to boil, whisking.
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Reduce heat and simmer, stirring, 10 min.
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Remove from heat.
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Throw away bay leaf and stir in Parmesan.
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2.
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Toss eggplant with 1 tsp.
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salt; drain in colander 30 min.
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Pat dry.
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Heat 1 Tbsp.
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oil in large skillet over medium-high heat.
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Add in eggplant and cook, stirring, till tender, 10 to 15 min.
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3.
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Heat oven to 375 degrees.
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Add in remaining 1 tsp.
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oil to skillet.
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Add in onions and cook till tender, 5 min.
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Stir in garlic, cinnamon and red pepper; cook 15 seconds.
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Add in meat, mint, remaining 1 tsp.
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and tsp.
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salt and the pepper; cook, stirring, till meat is no longer pink.
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Add in tomato paste and tomatoes, breaking up tomatoes with spoon.
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Add in eggplant and bring to simmer; simmer 10 min.
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Remove from heat and stir in parsley.
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4.
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Transfer cooked ziti to large bowl and stir in 1 c. White Sauce.
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Spread half the ziti in bottom of deep 5-qt casserole.
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Spoon on filling, then remaining ziti and White Sauce.
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Bake uncovered 25 to 35 min, till bubbly and browned.
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NOTES : We combined the flavors of our favorite Greek specialties-moussaka and pastitsio-to create a new classic.
