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Eggplant And Veal Pastitsio

1 fave
Nutrition per serving    (USDA % daily values)
CAL
438
FAT
68%
CHOL
98%
SOD
433%

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Ingredients for 8 servings

1 (1 1/4-lb) eggplant, trimmed and cut into 1-inch pieces

1 teaspoon salt

2 tablespoons extra-virgin olive oil

6 cups chopped braised veal shanks with sauce, reheated to warm

3 cups short tubular pasta (about 10 oz) such as cellentani

3 cups whole milk

1 large garlic clove, smashed

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

7 oz crumbled feta (1 1/2 cups)

3 large eggs, lightly beaten

Special equipment: a 3- to 3 1/2-qt (13- by 9-inch) shallow baking dish or casserole

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