Eggplant, Sausage and Ziti Casserole

Emeril Lagasse – 2001 – via Aunt Evie

  • 2 large eggplants, cut crosswise into 1/3 inch thick rounds
  • ½ cup olive oil, plus more as needed
  •  Salt
  • Freshly ground black pepper
  • 1 cup chopped yellow onion
  • 1 pound Italian sausage, removed from casings
  • 2 T. tomato paste
  • 1 28-oz can whole Italian tomatoes, crushed and their juices
  • 1 t. Italian seasoning
  • ½ cup pitted black olives, coarsely chopped
  • ¼ t. crushed red pepper
  • ¼ cup  minced fresh basil leaves
  • 4 T. butter
  • 4 T. flour
  • 2 cups whole milk
  • 1/8 t. freshly grated nutmeg
  • ½ cup grated parmesan
  • 8 oz. ziti, cooked according to package directions and drained
  • 1 cup grated mozzarella

Preheat oven to 375 degrees.  Lightly grease a 9 by 13 inch casserole dish (or bigger) and set aside.

In a large skillet over medium-high heat, heat ¼ cup oil.  Add egglplant in batches, seasoning both sides with salt and pepper, and cook until golden, adding more oil as needed.  Transfer to a plate as they cook, and set aside.

Heat 2 T. or remaining oil in large skillet.  When hot, but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.  Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.  Add the tomatoes, their juices, the Italian seasoning, black olives, 1 t. of salt, and the crushed red pepper.  Reduce the heat to medium- low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.  Remove from the heat.  Add basil and adjust seasoning to taste.

Meanwhile, melt the butter in a medium saucepan over medium-high heat.  Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.  Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.  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 until puffed and golden brown on top.


Evie Davis

serves 6-8

Tastes best sitting on the lawn at Chautaqua.

  • olive oil
  • 2 medium eggplants, cut into 1 ½” cubes
  • 2 medium zucchini, quartered and into 1” lengths
  • salt and freshly ground pepper
  • 3 onions, coarsely chopped
  • 2 green peppers, cored, seeded and coarsely chopped
  • 4 cloves garlic, finely minced
  • 1 bay leaf
  • 2 lbs. Fresh tomatoes, cut into 1” cubes
  • ½ cup finely chopped parsley
  • ½ t. dried thyme
  • 1 t. dried basil
  • lemon wedges

Heat oil in a large skillet and sauté the eggplant until it’s lightly browned on both sides. (adding oil as needed) and until soft.  Remove and place in large casserole and sprinkle with salt and pepper.  Briefly sauté zucchini, add to casserole, salt and pepper.

Add more olive oil to the skillet and sauté the onions and green peppers, cooking and stirring for about 5 minutes.  Add garlic, bay leaf, and tomatoes, stirring occasionally, and cooking about ten minutes more.  Add to the casserole, sprinkle with herbs, gently toss, cover and bake for 20 minutes in a 325 oven.  Serve hot or cold.  If cold, serve with lemon wedges.