Eggplant Pie With Italian Sausage & Bechamel Sauce
|2 lb||eggplant, peeled, sliced and salted|
|oil to brush on eggplant (I use olive oil)|
|2 1/2 c||spaghetti sauce or Italian marinara|
|1 1/2 c||grated mozzarella (I use the kind in a bag)|
|3 Tbsp||butter, melted|
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|1 1/2 c||milk|
|salt and pepper to taste|
|1/2 c||additional grated mozzarella cheese, for topping|
|1 lb||Italian sausage, optional (bulk is fine)|
My Grannie always grew eggplant and we loved it any way she fixed it. I added the Italian sausage when I was grown because I love Italian sausage. But you can leave the sausage out and make it just a veggie dish. My Grannie never added meat to this dish. She made her own spaghetti sauce, too, but I use jarred or canned sauce, and have also used marinara sauce.
This is a really flavorful dish... both with the sausage and without!