Eggplant and Veal Pastitsio

Eggplant and Veal Pastitsio
Photo by Romulo Yanes

Ingredients

  • 1 3- to 3 1/2-qt (13- by 9-inch) shallow baking dish or casserole
  • 6 cups braised veal shanks with sauce
  • 3 large eggs
  • 3 cups short tubular pasta such as cellentani
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 1 large garlic clove
  • + 5 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon salt
    • 3 cups whole milk
    • 1 1 1/4-lb eggplant
    • 7 ounces crumbled feta

Put oven rack in middle position and preheat oven to 425°F. 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....

View full recipe at Epicurious

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