Eggplant Pastitsio

(Great Meals in one Dish)

 

2 eggplants (2 lb. Each)

Cheese sauce (recipe follows)

½ tsp. ground allspice

1 can (6-0z.) tomato paste3 eggs

6-8 T. vegetable oil

1 c. dry white wine

1 tsp. leaf oregano

½ c. grated Parmesan cheese

1 large onion, chopped (1 c.)

1 tsp. salt

1 lb elbow macaroni

1 container (12 oz.) cream style cottage cheese

2 T. butter or margarine

½ tsp. ground cinnamon

 

Wash the eggplants and cut into ½ inch slices. Cut the slices into cubes.  Heat 6 T. oil in a large skillet; sauté the eggplant over high heat, stirring often, for about 10 min.  adding more oil if necessary.  Remove the eggplant to a bowl. 

 

In the same skillet sauté the onion in the butter until soft.  Stir in the tomato paste, wine, salt, cinnamon, allspice and oregano.  Bring to boiling.  Return the eggplant to the skillet.  Lower the heat and simmer, covered, for 15 minutes. 

 

Preheat the oven to 350 degrees.  Cook the macaroni following label directions; drain.  Make the cheese sauce.  Reserve 2 c. of the sauce for top: add the remaining to the macaroni.  Stir in the eggs and ¼ c. of the Parmesan cheese.  Spread on fourth of the macaroni mixture over the bottom of each of tow 8x8x2 inch baking dishes. Divide the cottage cheese over each layer.  Spoon the eggplant mixture in an even layer over the cottage cheese.  Top with the remaining macaroni.  Spoon the reserved sauce over and sprinkle with the remaining ¼ c. Parmesan cheese.  Bake one dish in the preheated moderate oven for 30 min., or until the top is browned and bubbly.  Cool on a wire rack for 10 minutes before cutting into squares to serve.  Freeze second dish. 

 

Cheese Sauce:  Melt 5 T. butter or margarine in the same pan used to cook the macaroni; stir in 5 T. flour; cook for 1 min.  Gradually stir in 4 C milk until smooth.  Cook, stirring constantly, until the sauce thickens and bubbles; cook for 2 minutes.  Stir in ½ c. grated Parmesan cheese, 1 tsp. salt, and 1/8 tsp. cayenne pepper.