eggplant pie with italian sausage and bechamel sauce
My grannie always grew eggplant, and we loved it any way she fixed it. I added the Italian sausage when I was a grown-up because I love Italian sausage. You can leave the sausage out and make it just a veggie dish. 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
Whether you use the sausage or not, this is a flavorful and delicious eggplant pie. Layered with mozzarella cheese and sauce, this reminds us of eggplant Parmesan without the breading and frying. The texture of the eggplant is similar to a portobello mushroom. A homemade, creamy bechamel sauce makes this a decadent casserole. It does take a little time to make, so we'd reserve this for a day when you have a little extra time. A fantastic casserole for anyone who loves eggplant.
Ingredients
- 2 pounds eggplant, peeled, sliced and salted
- - olive oil to brush on eggplant
- 1 pound Italian sausage, optional (bulk is fine)
- 2 1/2 cups spaghetti sauce or Italian marinara
- 2 cups grated mozzarella, divided
- 3 tablespoons butter, melted
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
How To Make eggplant pie with italian sausage and bechamel sauce
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Step 1Turn on the oven broiler. Place eggplant on the broiler pan and brush with oil. Broil on both sides until golden brown. -
Step 2While the eggplant is broiling (watch carefully), fry down the bulk Italian sausage (optional) and drain all grease.
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Step 3Once the eggplant is out of the oven, turn the oven on to 350 degrees F. In an 8x8 or 7x11-inch oven-proof casserole, layer half the eggplant slices on the bottom.
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Step 4Top with half the sauce.
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Step 5Then half of the cooked sausage.
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Step 6Then 3/4 cup of cheese.
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Step 7Repeat the layers, ending with 3/4 cup of cheese.
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Step 8Cover with foil or an ovenproof lid. Bake for 45 minutes.
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Step 9While the 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 the mixture is a light tan.
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Step 10Slowly add the milk, whisking constantly. Cook and stir over low heat until the sauce is smooth and thick.
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Step 11Season lightly with salt and pepper.
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Step 12Then remove from the heat. Stir and cover until ready to use.
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Step 13After 45 minutes of baking, remove the aluminum foil from the casserole dish and spoon white sauce over the top of the casserole.
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Step 14Sprinkle the remaining 1/2 cup of mozzarella cheese over the top. Turn oven to broil and heat casserole until top is lightly browned and bubbly. I serve with crisp green salad and garlic bread.
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