Sausage, Eggplant and Ziti Casserole
Servings: 8
Recipe courtesy Emeril Lagasse, 2001. Serves 8 to 10.
Ingredients
- 1 Eggplant, large, cut crosswise into 1/3-inch rounds
- 1/2 cup Olive oil, plus more as needed
- Salt
- Black pepper, freshly ground
- 1 cup Onion, yellow, chopped
- 1 lb Italian sausage, removed from casings
- 2 tbsp Tomato paste
- 1 can Italian plum tomatoes, 28-ounce whole, crushed, with juices
- 1 tsp Italian seasoning
- 1/2 cup Black olive, pitted, coarsely chopped
- 1/4 tsp Red pepper flakes
- 1/4 cup Basil, fresh leaves, minced
- 4 tbsp Butter
- 4 tbsp Flour
- 2 cup Milk, whole
- 1/8 tsp Nutmeg, freshly grated
- 1/2 cup Parmesan, grated
- 8 oz Ziti, cooked per the package and drained
- 1 cup Mozzarella, grated
Directions
- Preheat the oven to 375 degrees F and lightly grease a 9 by 13-inch casserole.
- Heat 1/4 cup oil in a large skillet over medium-high heat. Fry the eggplant in batches, seasoning both sides with salt and pepper, until golden, adding oil as needed. Set aside.
- Heat 2 tablespoons oil in a large skillet, add the onion and sausage and cook until browned, about 6 minutes. Add the tomato paste and cook until it begins to brown, 1 to 2 minutes.
- Add the tomatoes and juices, Italian seasoning, olives, 1 teaspoon salt and red pepper. Simmer uncovered over medium-low until slightly thickened, about 20 minutes. Off the heat add the basil and adjust the seasoning.
- Meanwhile melt the butter in a saucepan, stir in the flour and cook 2 minutes for a light roux. Whisk in the milk and cook until thick and smooth, about 4 minutes. Season with nutmeg, salt and pepper.
- Layer half the eggplant, half the pasta and half the sauce, then repeat. Pour on the white sauce and top with the mozzarella and Parmesan.
- Bake 1 hour, until puffed and golden brown.