Eggplant and Veal Pastitsio
A hearty Mediterranean casserole combining tender roasted eggplant, braised veal shanks, and pasta in a creamy feta-bechamel sauce. This comforting dish features layers of flavors and textures, making it a perfect main course for special occasions.
Ingredients
- •1 whole eggplant
- •1 teaspoon salt
- •2 tablespoons extra-virgin olive oil
- •6 cups chopped braised veal shanks with sauce
- •3 cups short tubular pasta
- •3 cups whole milk
- •1 clove garlic
- •3 tablespoons unsalted butter
- •3 tablespoons all-purpose flour
- •7 oz crumbled feta
- •3 large eggs
- •1 piece baking dish
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 425°F.
10 min
- 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.
55 min
- 3.
Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes, then drain.
8 min
- 4.
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 béchamel, 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.
50 min