Mary R Morris Recipe

Eggplant Pie With Italian Sausage & Bechamel Sauce

By Mary R Morris photosister

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Mary R's Story

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.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a really flavorful dish... both with the sausage and without!


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
3 Tbsp
1 1/2 c
salt and pepper to taste
1/2 c
additional grated mozzarella cheese, for topping
1 lb
Italian sausage, optional (bulk is fine)

Directions Step-By-Step

Turn on oven broiler. Place eggplant on broiler pan and brush with oil. Broil on both sides untill golden brown. While the eggplant is broiling (watch carefully), fry down the bulk Italian sausage (optional) and drain all grease.
Once eggplant is out of the oven, turn oven on 350 degrees. In an 8x8 or 7x11 inch oven-proof casserole, layer half the eggplant slices then half the sauce. Top with half the sausage and then half the mozzarella cheese. Repeat the layers.
Cover with foil and bake for 45 minutes.
While casserole is baking, make the white sauce by melting the butter in a heavy saucepan. Whisk in flour and continue to whisk over medium heat until mixture is a light tan. Slowly add the milk; whisking constantly. Cook and stir over low heat untill the sauce is smooth and thick. Season lightly with salt and pepper, then remove from heat, stir and cover untill ready to spread over casserole.
After 45 minutes of baking, remove the aluminum foil from casserole dish and spoon white sauce over the top of the casserole. Sprinkle the remaining mozzarella cheese over the top. Turn oven to BROIL and heat heat casserole until top is lightly browned and bubbly. I serve with crisp green salad and garlic bread.

About this Recipe



Dec 9, 2014 - Melanie B shared this recipe with discussion group: the old M.B.
Nov 2, 2014 - Melanie B shared this recipe with discussion group: the old M.B.
Mary R Morris photosister
Oct 16, 2014
I am sorry I did not respond earlier ,but I have not been on line as I have been sick..yes I have frozen it many times I just be sure it is wraped tight .let me know how you like it ..
Melanie B MelBelle
Oct 14, 2014
Letizia, I freeze single serve portions of the casserole after it is made and baked. I let the container thaw in the fridge, then microwave it for lunch or dinner. It is not dry at all.
I love this dinner. I make it quite a bit. Since I live alone I freeze it for my lunches and dinners so it doesn't go bad and I'm not eating it for days on end.
Letizia Tripp Letizia_Tripp
Oct 13, 2014
Mary , I am Italian and love eggplant . I make a delicious eggplant parmiggiana . as matter of fact I am making a big pan of it this week for a party . this version of yours is very interesting . I never made it like that . I love the b├ęchamel sauce and the sausages in it . I will definatelly try it . I have never froze eggplant though . I always kind of thought it would get too dried out . so I am curious to find out how it is after you defrost it . have you done that before ? please let me know how it is . of coarse yours is not breaded so it might be o.k. I do bread mine for the parmiggiana . I am definatelly saving this . I would like to try it . sounds delicious . thanks for posting it .