Transport your taste buds to the flavors of Greece with this delightful and simplified version of the classic Greek casserole, Pastitsio. Combining the best of both lasagne and macaroni and cheese, this dish features layers of creamy noodles with a savory vegetable filling in between. The heart of this recipe is the succulent eggplant, sautéed to perfection with aromatic spices and tomatoes, creating a luscious and hearty sauce. The eggplant mixture is then layered with ziti pasta and a rich cheese sauce, baked until golden and bubbling. With its rich Mediterranean flavors and comforting textures, Creamy Eggplant and Ziti Casserole is a delightful twist on traditional pasta dishes.

MAKES: 4 servings

TIME: About 11/2 hours, largely unattended

INGREDIENTS:

• Salt
• 2 tablespoons extra virgin olive oil, plus more as needed
• 1 pound eggplant, peeled if you like and cut into 1-inch cubes
• Freshly ground black pepper
• 1 small red onion, chopped
• 1 tablespoon minced garlic
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Cayenne or hot red pepper flakes, to taste
• 2 cups chopped tomato (canned is fine; use a little of the juice)
• 4 tablespoons (1/2 stick) butter
• 8 ounces ziti, penne, elbows, or other cut pasta
• 2 tablespoons bread crumbs, preferably fresh
• 1 1/2 cups milk
• 2 tablespoons all-purpose flour
• Pinch of freshly grated nutmeg
• 2 eggs, beaten
• 1 cup freshly grated Parmesan or kefalotyri cheese if you can find it

INSTRUCTIONS:

1. Bring a large pot of water to a boil and add salt to it. Preheat the oven to 350°F.
2. In a large, deep skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the eggplant cubes, sprinkle with salt and pepper, and cook until softened and browned all over (approximately 5 minutes). Use a slotted spoon to remove the eggplant from the pan.
3. If needed, add more olive oil to the pan and return it to medium heat. Add the chopped onion and minced garlic, cooking until soft (about 2 minutes). Stir in the ground cinnamon, ground cloves, and cayenne, then add the chopped tomato. Reduce the heat to medium-low and cook until the sauce thickens (about 10 minutes). Return the cooked eggplant to the pan, adjust the seasoning, and set aside.
4. Cook the pasta in the boiling water until it is just barely tender. Drain the pasta and toss it in a large bowl with 1 tablespoon of melted butter and 1 tablespoon of bread crumbs. Grease an 8- or 9-inch square baking pan or small ovenproof dish with 1 tablespoon of melted butter.
5. In a small saucepan or microwave, heat the milk until small bubbles appear. Reheat the remaining 2 tablespoons of butter in a saucepan over medium-low heat. Stir in the flour and whisk constantly until the mixture turns golden (about 5 minutes). Slowly add the heated milk, whisking constantly, and cook until the mixture thickens (3 to 5 minutes). Sprinkle with salt, pepper, and nutmeg.
6. Mix a couple of tablespoons of the hot milk mixture into the beaten eggs, then add more. Pour this mixture back into the remaining milk mixture, and stir in half of the Parmesan (reserving some for later).
7. In the greased baking dish, layer half of the pasta, followed by half of the tomato-eggplant sauce. Repeat with the remaining pasta and sauce, then pour all the cheese sauce over the top. Sprinkle with the remaining Parmesan and bread crumbs (grating a little more nutmeg is optional).
8. Bake the casserole for about 45 minutes, until the top turns golden brown. Allow it to rest for a few minutes before serving. You can also prepare the dish ahead of time and refrigerate it for several hours before baking (adjusting the baking time as needed).

VARIATION:

• Creamy Baked Noodles with Mushrooms and Cheese: Substitute fresh mushrooms for eggplant to achieve a meatier texture in the dish. Follow the same steps as in the original recipe, replacing the eggplant with mushrooms.