Moussaka and Pastitsio all in one!

23 Feb

 

I tried to think of a new name for this, but with the migraine I have, I’m not feeling too creative at the moment.  This is a combination of 2 of my favorite Greek dishes, Moussaka and Pastitsio.  I got the Italian themed veggie pack from Bountiful Baskets this week, and it had an eggplant and a zucchini.  Not really enough to make Moussaka or something like Eggplant Lasagna, so I decided that adding some pasta, like in Pastitsio, it would make a great meal.  I was right, it turned out great.  I put the pasta on the bottom, then the zucchini and eggplant, then the meat sauce, then the bechamel sauce.

 

Moussaka and Pastitsio All in One

What you need:

Filling:
1 eggplant, cut lengthwise, 1/2 in  width
1 zucchini, cut lengthwise , 1/2 in width
Salt
Olive oil
1/2 lb macaroni (supposed to be long macaroni noodles, but they are hard to find, so elbow macaroni or a noodle like penne or ziti works too)
1 eggs
1/4 cup butter (1/2 stick)
1 lb ground beef or lamb (for meatless, use diced mushrooms, zucchini or eggplant)
1 medium onion
1 12 oz can tomato paste
1 tsp cinnamon
1/4 tsp nutmeg
Grated Kefalotiri, Parmesan, or Romano cheese

Cream sauce (krema):
2-1/2 cups milk
2 eggs
1/4 cup flour
1/4 cup butter
Salt and pepper to taste

How to make it:

Preheat oven to 375 F.

Sprinkle eggplant slices with salt and set on paper towels for 15-20 minutes to let them drain.  Pat tops with a paper towel.  Spray or brush each side of the eggplant and zucchini slices with olive oil and lay in a single layer on a baking sheet.  Bake in oven for 10 minutes, flip slices over and bake for another 10 minutes, until they are tender and slightly brown.

Boil macaroni according to package; drain; return to pan.  Melt the 1/4 cup butter, beat in egg, and stir in with macaroni.

In a skillet, brown onion and ground beef or lamb.  Add tomato paste, and seasonings.  Cook for 5 – 10 minutes.

Make cream sauce. Melt 1/4 cup butter and pour in 1/4 cup flour; brown slowly. Beat 2 eggs with 2-1/2 cups milk, salt, and pepper, and pour into butter and flour mixture very slowly; mix well. Cook over low heat until it thickens.

To assemble, grease a 9 x 13 pan.  Add macaroni mixture to pan and press down with a piece of wax paper.  Sprinkle generously with the grated cheese.  Lay out eggplant and zucchini in a single layer.

Sprinkle with grated cheese.  Spread the meat sauce evenly.  Pour cream sauce evenly on top.

Bake in preheated oven for 45 – 50 minutes, or until golden brown.

Freezes best unbaked, thawed for 1/2 hour, then baked as above.

One Response to “Moussaka and Pastitsio all in one!”

Trackbacks/Pingbacks

  1. Eggplant Lasagna | My Gems of Parenting - January 24, 2014

    […] eggplant at a recent Market on the Move event, I decided it was time to try it.  Now, I have made Moussaka, so I know how to prepare the eggplant.  Then, I decided to take my favorite Lasagna recipe from […]

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