Lamb and Eggplant Pastitsio
Ingredients
- 1 (28 to 32 oz) can crushed tomatoes
- 1 1/2 teaspoons salt
- 1 garlic clove, minced
- 1 large onion, chopped
- 1 lb eggplant, peeled and cut into 1/2 inch cubes
- 1 lb lean ground lamb
- 1 tablespoon olive oil
- 1 teaspoon dried oregano, crumbled
- 1 whole clove
- 1/2 lb feta, crumbled
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 10 oz penne (3 cups)
- 2 cups milk
- 2 large eggs
- 2 tablespoons all purpose flour
- 2 tablespoons unsalted butter
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