Eggplant pastitsio

Name: Eggplant pastitsio
Total time: 120 min
Ingredients: 2 (1kg) eggplants, thinly sliced lengthways; 150 grams bavette; 30 grams butter, melted; 3 eggs, beaten lightly; 1/3 cup (25g) finely grated parmesan cheese; 1/4 cup finely chopped fresh basil; 1/4 cup finely chopped fresh flat-leaf parsley; 1/2 teaspoon ground nutmeg; 500 grams lamb mince; 1 teaspoon olive oil; 1 (150g) brown onion, finely chopped; 1 clove garlic, crushed; 1/2 teaspoon ground cinnamon; 1 tablespoon tomato paste; 1/4 cup (60ml) dry red wine; 1/4 cup (60ml) beef stock; 425 grams can crushed tomatoes; White sauce; 60 grams butter; 1/3 cup (50g) plain flour; 2 cups (500ml) milk

www.nzwomansweeklyfood.co.nz

Ingredients White sauce Method 1.Preheat oven to 220°C. Place eggplant in single layer on oiled oven trays. Cover with foil.

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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