Eggplant Pie With Italian Sausage & Bechamel Sauce
By
Mary R Morris
@photosister
1
Blue Ribbon Recipe
This is a really flavorful dish... both with the sausage and without!
The Test Kitchen
Ingredients
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2 lbeggplant, peeled, sliced and salted
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·oil to brush on eggplant (I use olive oil)
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2 1/2 cspaghetti sauce or Italian marinara
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1 1/2 cgrated mozzarella (I use the kind in a bag)
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3 Tbspbutter, melted
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3 Tbspflour
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1 1/2 cmilk
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·salt and pepper to taste
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1/2 cadditional grated mozzarella cheese, for topping
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1 lbItalian sausage, optional (bulk is fine)
How to Make Eggplant Pie With Italian Sausage & Bechamel Sauce
- 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.