Eggplant, Sausage and Ziti Casserole

1. Preheat oven to 375°. Lightly grease a 9x13 casserole dish.

2. In large skillet over med-high heat, heat 1/4 cup oil. Add eggplant in batches, seasoning on both sides with the salt & pepper. cook until golden. Add more oil as needed. Set aside.transfer to plate as they cook.

3. Heat 2 tbsp oil in large skillet over med-high heat, add onion & sausage, cook until sausage is browned. Add tomato paste and cook, stirring frequently, until it begins to brown (1-2 minutes). Add the tomatoes & juices, Italian seasoning, black olives, 1tsp salt, and crushed red pepper. reduce heat to medium-low and gently simmer uncovered, about 20 minutes. Add basil and adjust seasoning to taste.

4. Meanwhile, melt the butter in a medium saucepan over med-high heat. Stir in flour & cook, stirring constantly, until thickened, about 2 minutes. Whisk in the milk, whisk frequently until thick & smooth, about 4 minutes. remove from heat and season with nutmeg, salt & pepper. to taste.

5. Arrange 1/2 the eggplant slices on bottom of dish. Top with 1/2 the cooked pasta, then 1/2 the sausage tomato sauce. repeat layers. Pour on the white sauce, top with grated mozzarella & Parmesan.

6. Bake 1 hour or until puffed and golden brown on top.