INGREDIENTS: x 6 people

2 long eggplants
250 grams pork sausage
200 grams of Bitt cheese
15 rectangles of fresh pasta with spinach
1/2 white onion
50 grams butter for the white sauce + a little to brown
50 grams flour 00
half litre milk
extra virgin olive oil
1 sprig of rosemary
a dash of white wine
nutmeg
salt

PREPARATION:
Wash the eggplants and cut from the short side, into thin slices.
Salt the slices and let them bleed for 10 minutes. Dry with paper towels. Heat a griddle and grill the eggplant on both sides.
In a pan fry a bit of white onion with 2 tablespoons of oil and a sprig of rosemary. Add the sausage, cut into small pieces and cook for 10 minutes. Add the wine and remove from heat.
Prepare a bechamel sauce: make the roux with 50 grams of flour and butter and add warm milk. Cook until thicken. Add a pinch of salt and nutmeg.
Remove the rind to the cheese and grate it.
Take a baking dish large enough, put to the bottom few spoonfuls of béchamel.
Place the sheets of pasta (3 per layer), previously boiled in water for about 4-5 minutes, and start stuffing the lasagna. Put in each layer a few slices of grilled eggplant, a bit of sausage, two tablespoons of Bitto cheese and 4-5 tablespoons of bechamel.
Overlaying a second layer of dough with the filling and continue until you close the top layer only with the pasta . Distribute on the surface the remaining bechamel and a few flakes of butter. Bake at 200 ° C for about 20-25 minutes. The last 5 minutes turn on the grill until the surface is golden brown.