1
(15-oz.) can chunky tomato sauce with onions, celery and green bell peppers, undrained
1/2
teaspoon cinnamon
1/2
teaspoon dried oregano leaves, crushed
2
cups milk
2
tablespoons all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
2
eggs
1/2
cup grated Parmesan cheese
3
tablespoons unseasoned dry bread crumbs
2
teaspoons margarine or butter, melted
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Steps
1
Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish and 14x12-inch sheet of foil with nonstick cooking spray. Set aside.
2
In Dutch oven or large saucepan, cook ziti to desired doneness as directed on package. Drain; return to Dutch oven. Cover to keep warm.
3
Meanwhile, in medium saucepan, combine eggplant, onion, tomato sauce, cinnamon and oregano; mix well. Bring to a boil. Reduce heat; simmer 10 to 15 minutes or until onion and eggplant are crisp-tender, stirring frequently.
4
In another medium saucepan, combine 1/2 cup of the milk, flour, salt and pepper; mix with wire whisk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil and stir 1 minute. Remove from heat.
5
In medium bowl, beat eggs; gradually add half of the hot milk mixture to beaten eggs, stirring constantly. Stir egg mixture back into mixture in saucepan. Add cheese; mix well. Add to cooked ziti; toss gently to coat evenly.
6
Place half of ziti mixture in sprayed dish. Spoon tomato sauce over ziti. Top with remaining ziti mixture. Cover tightly with sprayed foil.
7
Bake at 350°F. for 35 to 45 minutes or until casserole is bubbly. In small bowl, combine bread crumbs and melted margarine; mix well. Sprinkle over top; bake uncovered for an additional 5 minutes. Let stand 5 minutes before serving.
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