1 (1 1/4-lb) eggplant, trimmed and cut into 1-inch pieces
1 teaspoon salt
2 tablespoons extra-virgin olive oil
6 cups chopped braised veal shanks with sauce, reheated to warm
3 cups short tubular pasta (about 10 oz) such as cellentani
3 cups whole milk
1 large garlic clove, smashed
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
7 oz crumbled feta (1 1/2 cups)
3 large eggs, lightly beaten
Special equipment: a 3- to 3 1/2-qt (13- by 9-inch) shallow baking dish or casserole

Roast eggplant:
Put oven rack in middle position and preheat oven to 425�F.
Toss eggplant with salt in a colander set over a bowl and let drain 30 minutes.
Rinse eggplant, then squeeze handfuls of it to extract bitter liquid.
Toss eggplant with oil in a bowl, then spread in 1 layer in a large shallow baking pan.
Roast, stirring once, until tender and lightly browned, about 25 minutes.
Stir into meat mixture and spread in baking dish.

Cook pasta and make b�chamel while eggplant bakes:
Cook pasta in a large pot of boiling salted water until al dente, about 8
minutes, then drain.

Bring milk and garlic to a simmer in a 2-quart heavy saucepan.
Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides,
then add flour, and cook roux, whisking, 1 minute.
Add hot milk mixture in a fast stream, whisking vigorously to prevent lumps, and simmer b�chamel,
whisking occasionally, until thickened, 3 to 5 minutes.
Discard garlic. Remove from heat and stir in feta and salt and pepper to taste,
then whisk gradually into eggs in a large bowl.
Stir in pasta, then spread evenly over meat mixture.
Bake pastitsio until bubbling and golden brown, 30 to 35 minutes.
Let stand 10 minutes before serving.

Cooks' note:
Eggplant can be roasted 1 day ahead, then stirred into reserved meat and sauce
mixture and chilled, covered.

Makes 8 servings.