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  Parmesan cheese 5 Ounce (At Room Temperature)
  Eggplants 2 Pound (2 Medium, 1 Pound Each)
  Olive oil 6 Tablespoon
  Onions 2 Large
  Tomato sauce 32 Ounce (Two 16 Ounce Each Cans)
  Salt 1⁄2 Teaspoon
  Honey 2 Teaspoon
  Garlic 3 Clove (15 gm), pressed
  Allspice 1⁄2 Teaspoon, ground
  Cinnamon 1 Teaspoon, ground
  Nutmeg 1⁄2 Teaspoon
  Dry rosemary 1 Pinch
  Mint sprigs 4 , minced
  Whole wheat macaroni 12 Ounce
  Butter/Margarine 3 Tablespoon
  Whole wheat flour 3 Tablespoon (Measured Scoop And Level)
  Milk 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Pepper To Taste
  Eggs 4

1. In a food processor bowl, place the Parmesan cheese, cut into 1-inch pieces, and process with the metal blade until finely grated. Keep aside.
2. With a knife, or using the slicing disc of a food processor, cut the eggplant into medium slices.
3. With a knife or in the food processor, finely chop the onions.
4. In a pot of boiling salted water, cook the macaroni al dente, drain and keep warm.
5. Pre-heat oven to 400° F.

6. Take 2 baking pans and oil them with several tablespoons of olive oil. Place the eggplant slices neatly on them.
7. In the pre-heated oven, bake the pans at 400° F until soft, for 15 minutes, turning the slices once or twice.
8. Remove from oven and place on kitchen towels to soak excess oil. Keep aside.
9. Place a large dutch oven, over medium-high heat and heat about 2 tablespoons of olive oil.
10. Add onions to the oil and saute until soft and transparent but not coloured.
11. Add the tomato sauce, salt, honey, garlic, allspice, cinnamon, 1/4 teaspoon nutmeg, rosemary and mint and stir everything to mix.
12. Decrease the heat to medium, cover and cook for 15-25 minutes, until the sauce thickens and the flavors blend.
13. Stir in the eggplant and go on cooking for about 10 minutes more, or until the mixture is thick.
14. In a saucepan, melt the butter.
15. With a wire whip, stir the flour in.
16. Slowly add the milk, stirring constantly over medium heat.
17. Next, add salt, pepper and 1/4 teaspoon nutmeg, stirring constantly until the custard sauce thickened and bubbly and remove from heat.
18. In a small bowl, beat 2 of the eggs.
19. With a wire whip, slowly blend in about 4 tablespoons of the hot sauce into the beaten eggs, and pour this mixture back into the sauce, stirring constantly.

20. In a large bowl, beat the rest of the eggs.
21. Add the cooked macaroni and mix well with the eggs.
22. In a greased 9 x 13-inch baking pan, spread half of the macaroni mixture on the bottom, sprinkle 1/4 of the grated Parmesan o this.
23. Next, spread half of the custard sauce and another sprinkle of 1/4 of the grated Parmesan.
24. Cover this arrangement with with the eggplant mixture, sprinkle another 1/4 of the grated Parmesan and spread the remaining sauce. Finally, sprinkle the last 1/4 of grated Parmesan and a few pinches of nutmeg.
25. Bring the temperature of the oven down to 350° F and bake for 30-40 minutes or until top is golden brown and dish is hot.
26. Let the dish stand for about 5 minutes. cut into squares and serve.

27. Serve cut into squares.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 753 Calories from Fat 310

% Daily Value*

Total Fat 34 g52.9%

Saturated Fat 12.2 g60.9%

Trans Fat 0 g

Cholesterol 178.8 mg59.6%

Sodium 702.1 mg29.3%

Total Carbohydrates 86 g28.6%

Dietary Fiber 16.9 g67.7%

Sugars 21.8 g

Protein 29 g59%

Vitamin A 28.3% Vitamin C 53.9%

Calcium 46.6% Iron 28.9%

*Based on a 2000 Calorie diet

Eggplant Pastitsio Recipe