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PASTITSIO Sauce - 1 cup lentils 1 large egg plant diced 3 tablespoons butter 2 onions chopped Vi tsp. Cinnamon 3 tablespoons unrefined oil '/j tsp. oregano Salt and Pepper Garlic 2 lb. canned tomatoes 8 oz. tomato paste Vi - 1 cup Parmesan I lb. whole wheat noodles Custard Sauce 3 eggs 3 tablespoons flour 3 tablespoons butter 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 in tomato paste. Sauce is ready. Cook noodles. Butter large casserole and place Vi noodles, sprinkle with parmesan, Vi sauce, then noodles, cheese and sauce. (This can be done ahead of time). Heat butter, stir in flour, gradually add milk. Stir with whisk. Beat egg 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
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