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PASTITSIO Sauce - 1 cup lentils 1 lge. eggplant diced 3 TBLSP. unrefined oil 3 TBLSP. butter 2 onions chopped 1/2 tsp. Cinnamon 1/2 tsp. oregano Salt & Pepper Garlic 2 lb. canned tomatoes 8 oz. tomato paste 1/2 - 1 cup Parmesan 1 lb. whole wheat noodles Custard Sauce - 3 eggs 3 TBLSP. butter 3 TBLSP. flour 3 cups milk Wash lentils, cover with 3 cups water and cook with salt for 45 minutes or until tender. Meanwhile heat oil and butter and add onions, eggplant and seasonings. Simmer, stir with lentils and tomatoes and cook until thick. Stir intomato paste. Sauce is ready. Cook noodles. Butter large casserole and place 1/2 noodles, sprinkle with parmesan, 1/2 sauce, then noodles, cheese and sauce.
(This can be done aheadoftime). Heat butter stir in flour, gradually add milk. Stir with whisk. Beat eggs and pour white sauce over them as you beat with whisk. Pour custard over the entire casserole and let it seep through to bind it together. Bake 1 hour in 400 degree oven. Serves 8.
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