Best 3 Eggplant Sausage And Ziti Casserole Recipes

EMERIL'S EGGPLANT, SAUSAGE, AND ZITI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Lightly grease a 9 by 13-inch casserole dish and set aside.
• In a large skillet over medium-high heat, heat 1/4 cup of the oil.
• Add the eggplant in batches, seasoning on 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 tablespoons of the remaining olive oil in a large skillet over medium-high heat.
• 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 teaspoon 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 the 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.

BAKED ZITI WITH ITALIAN SAUSAGE AND EGGPLANT

Steps:

• Preheat oven to 375 degrees F. Lightly grease a 9 by 13-inch casserole dish.
• In a large skillet over medium-high heat, heat 1/4 cup of the oil.
• Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
• Transfer to a plate when each batch is done.
• Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. When hot but not smoking, add the onion and sausage.
• 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.
• Add the tomatoes, their juices, the Italian seasoning, 1 teaspoon 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 the 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 35 minutes, or until puffed and golden brown on top.

EGGPLANT SAUSAGE CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside., In the same skillet, saute eggplant and onion in oil. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from the heat. Drain pasta; stir into eggplant mixture. Add sausage., Spread half of the sausage mixture in a greased 13x9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.