• 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

Directions

1. Preheat the oven to 375 degrees. Lightly grease a 9- by 13-inch casserole dish and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake for 1 hour, or possibly till puffed and golden on top.
7. This recipe yields 8 to 10 servings.