1. Make White Sauce: Bring milk to boil in medium saucepan over high heat. Melt butter in large, heavy saucepan over medium heat. Add flour and cook, whisking, 1 minute. Gradually whisk in milk, bay leaf and salt; bring to boil, whisking. Reduce heat and simmer, stirring, 10 minutes. Remove from heat. Discard bay leaf and stir in Parmesan. 2. Toss eggplant with 1 teaspoon salt; drain in colander 30 minutes. Pat dry. Heat 1 tablespoon oil in large skillet over medium-high heat. Add eggplant and cook, stirring, until tender, 10 to 15 minutes. 3. Heat oven to 375F. Add remaining 1 teaspoon oil to skillet. Add onions and cook until tender, 5 minutes. Stir in garlic, cinnamon and red pepper; cook 15 seconds. Add meat, mint, remaining 1 teaspoon salt and the pepper; cook, stirring, until meat is no longer pink. Add tomato paste and tomatoes, breaking up tomatoes with spoon. Add eggplant and bring to simmer; simmer 10 minutes. Remove from heat and stir in parsley. 4. Transfer cooked ziti to large bowl and stir in 1 cup White Sauce. Spread half the ziti in bottom of deep 5-quart casserole. Spoon on filling, then remaining ziti and White Sauce. Bake uncovered 25 to 35 minutes, until bubbly and browned. Prep Time: 1 hour Baking Time: 25 to 35 minutes Degree of Difficulty: Moderate (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : We combined the flavors of our favorite Greek specialties--moussaka and pastitsio--to create a new classic. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 166 (55%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 53.4mg||16 %|
|Sodium 414.6mg||14 %|
|Potassium 572mg||15 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 16.4g|
|Protein 16g||23 %|
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Calories per serving: 302
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