Eggplant And Veal Pastitsio Recipe

Name: Eggplant And Veal Pastitsio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/4-lb) eggplant, trimmed and cut into 1-inch pieces; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil; 6 cups chopped; with sauce, reheated to warm; 3 cups short tubular pasta (about 10 oz) such as; 3 cups whole milk; 1 large garlic clove, smashed; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 7 oz crumbled feta (1 1/2 cups); 3 large eggs, lightly beaten; a 3- to 3 1/2-qt (13- by 9-inch) shallow baking dish or casserole

Servings: persons

1 (1 1/4-lb) eggplant, trimmed and cut into 1-inch pieces
1 teaspoon salt
2 tablespoons extra-virgin olive oil
6 cups chopped
with sauce, reheated to warm
3 cups short tubular pasta (about 10 oz) such as
3 cups whole milk
1 large garlic clove, smashed
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
7 oz crumbled feta (1 1/2 cups)
3 large eggs, lightly beaten
a 3- to 3 1/2-qt (13- by 9-inch) shallow baking dish or casserole

1
Put oven rack in middle position and preheat oven to 425u00b0F.
2
Toss eggplant with salt in a colander set over a bowl and let drain 30 minutes. Rinse eggplant, then squeeze handfuls of it to extract bitter liquid. Toss eggplant with oil in a bowl, then spread in 1 layer in a large shallow baking pan. Roast, stirring once, until tender and lightly browned, about 25 minutes. Stir into meat mixture and spread in baking dish.
3
Cook pasta in a large pot of
4
until al dente, about 8 minutes, then drain.
5
Bring milk and garlic to a simmer in a 2-quart heavy saucepan. Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then add flour, and cook roux, whisking, 1 minute. Add hot milk mixture in a fast stream, whisking vigorously to prevent lumps, and simmer bechamel, whisking occasionally, until thickened, 3 to 5 minutes. Discard garlic. Remove from heat and stir in feta and salt and pepper to taste, then whisk gradually into eggs in a large bowl. Stir in pasta, then spread evenly over meat mixture. Bake pastitsio until bubbling and golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

1244

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1 1/4-lb) eggplant, trimmed and cut into 1-inch pieces, 1 teaspoon salt, 2 tablespoons extra-virgin olive oil, 6 cups chopped, and more.

Yes, Eggplant And Veal Pastitsio falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Veal Pastitsio

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