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1
Preheat the oven to 375 degrees F.
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2
Lightly grease a 9 by 13-inch casserole dish and set aside.
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3
In a large skillet over medium-high heat, heat 1/4 cup of the oil.
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4
Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
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5
Transfer to a plate as they cook, and set aside.
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6
Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat.
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7
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.
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8
Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.
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9
Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper.
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10
Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
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11
Remove from the heat.
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12
Add the basil and adjust seasoning, to taste.
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13
Meanwhile, melt the butter in a medium saucepan over medium-high heat.
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14
Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
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15
Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
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16
Remove from the heat and season with the nutmeg and salt and pepper, to taste.
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17
Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
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18
Top with half of the cooked pasta, then half of the sausage-tomato sauce.
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19
Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.
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20
Pour on the white sauce, then top with the grated mozzarella and Parmesan.
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21
Bake for 1 hour, or until puffed and golden brown on top.
