Pastitso is very similar to lasagna, and moussaka is the same but with eggplant instead of noodles.

Yiayia’s moussaka and pastitso
2 large eggplants
2 lb ground beef
salt and pepper
extra virgin olive oil
tomato paste
1/4 cup bread crumbs
1 1/2 sticks butter
1 cup flour (or 1/2 c flour, 1/2 c corn starch)
4 cups milk
1/2 cup parmesan (or a little more)
3 eggs

slice eggplants about 1/4” thick and bake till translucent and slightly browned
cut off any dried/crispy parts

400 degrees, brown the meat with salt and pepper and olive oil and garlic and oregano
once browned, add tomato past and water (1 can paste=2 cans water)

melt butter in pan
add flour, whisk till well blended
add milk 1 cup at a time and stir out clumps
whisk until it thickens (a little thicker than pancake batter) (if it gets too thick, add a little more milk)
turn off heat and add parmesan and eggs, one at a time, once it cools
stir well

pour a little evoo in bottom of 9×13 pan so nothing will stick
sprinkle bread crumbs in bottom (helps get out at end)
preheat oven to 350 degrees
lay eggplant on the bottom of the dish, overlapping a little
add 1/2 the meat on top of the eggplant (you can use the rest for something else-spaghetti=yum)
another layer of eggplant
pour the sauce over the eggplant
sprinkle parmesan and paprika on top
bake for 45 minutes

For pastitso, it’s basically the same, except instead of eggplant, you use noodles (elbow macaroni/penne)
1 lb noodles
1/2 cup parmesan
2 eggs
cook the noodles
mix with other ingredients
layer as for moussaka


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