BAKED ZITI WITH ITALIAN SAUSAGE AND EGGPLANT

Baked Ziti With Italian Sausage and Eggplant image

Baked ziti is delicious with layers of marinara, pasta, and cheese. This recipe uses a homemade Italian sausage meat sauce that's hearty and perfectly seasoned. We love adding pan-fried eggplant to the layers. The eggplant and pasta absorb the meat sauces Italian flavor. Super cheesy, serve this baked ziti with garlic bread for a tasty family meal.

Provided by Angela Hardesty @Angielo

Categories Pasta

Number Of Ingredients 16

Ingredients

1 large eggplant, sliced into about 1/3 inch thick circles
1/2 cup(s) olive oil (plus more)
1 pound(s) Italian sausage, hot or mild
1 cup(s) chopped onion
1 can(s) Italian style tomatoes (28 oz)
2 tablespoon(s) tomato paste
1 teaspoon(s) Italian seasoning
4 tablespoon(s) butter
4 tablespoon(s) all-purpose flour
1/4 teaspoon(s) cruhed red pepper flakes
8 ounce(s) cooked ziti, drained
2 cup(s) milk
1 cup(s) shredded mozzarella
1/8 teaspoon(s) nutmeg
1/2 cup(s) shredded/grated Parmesan cheese
1/4 cup(s) basil, dried or 1/2 c fresh basil minced

Steps:

Preheat oven to 375 degrees F. Lightly grease a 9 by 13-inch casserole dish.
In a large skillet over medium-high heat, heat 1/4 cup of the oil.
Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
Transfer to a plate when each batch is done.
Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. When hot but not smoking, add the onion and sausage.
Cook, stirring until the sausage is browned and the onion is soft about 6 minutes.
Add the tomato paste and cook, stirring frequently, until it begins to brown.
Add the tomatoes, their juices, the Italian seasoning, 1 teaspoon of salt, and the crushed red pepper.
Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
Remove from the heat. Add the basil and adjust seasoning, to taste.
Meanwhile, melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
Remove from the heat and season with the nutmeg and salt and pepper, to taste.
Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
Top with half of the cooked pasta; then half of the sausage-tomato sauce.
Place another layer of eggplant slices on top of the sauce.
Then layers of pasta and sausage-tomato sauce.
Pour on the white sauce.
Then top with the grated mozzarella and Parmesan.
Bake for 35 minutes, or until puffed and golden brown on top.