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Ingredientes
- 1 lrg eggplant cut crosswise into 1/3" thick rounds
- 1/2 c. extra virgin olive oil plus more as needed Salt to taste Freshly-grnd black pepper to taste
- 1 c. minced yellow onion
- 1 lb Italian sausage casings removed
- 2 Tbsp. tomato paste
- 1 can whole Italian tomatoes - (28 ounce) crushed, and their juices
- 1 tsp Italian seasonings
- 1/2 c. pitted black olives coarsely minced
- 1/4 tsp crushed red pepper
- 1/4 c. chopped fresh basil leaves
- 4 Tbsp. butter
- 4 Tbsp. flour
- 2 c. whole lowfat milk
- 1/8 tsp freshly-grated nutmeg
- 1/2 c. grated Parmesan
- 8 ounce ziti cooked according to package directions and liquid removed
- 1 c. grated mozzarella
Direcciones
- Preheat the oven to 375 degrees. Lightly grease a 9- by 13-inch casserole dish and set aside.
- In a large skillet over medium-high heat, heat 1/4 c. of the oil. Add in the eggplant in batches, seasoning on both sides with salt and pepper, and cook till golden brown, adding more oil as needed. Transfer to a plate as they cook, and set aside.
- Heat 2 Tbsp. of the remaining extra virgin olive oil in a large skillet over medium-high heat. When warm but not smoking, add in the onion and sausage, and cook, stirring, till the sausage is browned and the onion is soft, about 6 min. Add in the tomato paste and cook, stirring frequently, till it begins to brown, about 1 to 2 min. Add in the tomatoes, their juices, the Italian seasoning, black olives, 1 tsp. of salt, and the crushed red pepper. Reduce the heat to medium-low and gently simmer, uncovered, till the flavors marry and the sauce slightly thickens, about 20 min. Remove from the heat. Add in the basil and adjust seasoning, to taste.
- Meanwhile, heat the butter in a medium saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, till thickened and forms a light roux, about 2 min. Whisk in the lowfat milk and, whisking frequently, cook till the sauce is thickened and smooth, about 4 min. 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 1 hour, or possibly till puffed and golden on top.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 8 servings | |
| Calories 552 | |
| Calories from Fat 365 | 66% |
| Total Fat 41.06g | 51% |
| Saturated Fat 12.05g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 376mg | 16% |
| Potassium 398mg | 11% |
| Total Carbs 33.58g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.12g | 5% |
| Protein 13.69g | 22% |
