Eggplant, Sausage & Ziti Casserole
Mom
ingredients
- 1 large eggplant - sliced 1/3" thick
- 1/2 cup olive oil, more as needed
- salt - pepper
- 1 cup yellow onion - chopped
- 1 pound Italian sausage - removed from casing
- 2 tablespoons tomato paste
- 1 (28 ounce) can whole tomatoes, crushed with juices
- 1 tsp italian season
- 1/2 cup black olives, chopped
- 1/4 tsp. crushed red pepper
- 1/4 cup minced fresh basil
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk
- 1/8 tsp. nutmeg
- 1/2 cup parmesan cheese
- 1 box ziti, cooked per package
- 2 cups grated mozzarella
directions
- 1
Preheat oven to 375°. Lightly grease a 9 x 13 casserole dish.
- 2
1. in a large skillet over med-high, heat 1/4 cup oil. Ad eggplant in batches season both sides with salt & pepper, cook until golden, adding more oil as needed. transfer to plate as they cook & set aside.
- 3
2. Heat 2 Tablespoons oil in a large skillet over med-high, add onion & sausage, cook , stirring until browned. Add tomato paste, stirring frequently, until it begins to brown, about 1 - 2 minutes. Add tomatoes with juices, Italian seasoning, black olives, 1 tsp salt, and crushed red pepper. Reduce heat to med-low & simmer, uncovered, about 20 minutes. remove from heat, add basil.
- 4
3. meanwhile, melt butter in medium saucepan over med-high. Stir in flour & cook, stirring constantly, until thick, about 2 minutes. Whisk in th emilk, whisking frequently until thick & smooth, about 4 minutes. remove from heat add nutmeg & pepper.
- 5
5. Arrange 1/2 eggplant slices on bottom of casserole, overlapping as necessary. Top with 1/2 the pasta, then 1/2 sausage-tomato sauce. Repeat layers. pour on the white sauce, then top with mozzarella & parmesean.
- 6
Bake 1 hour, or until golden brown
Source: Mom
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