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butter all-purpose milk salt ground white pepper nutmeg olive oil eggplant salt freshly ground black pepper sausage Fontina cheese Parmesan cheese
Viewed: 25 - Published at: a year agoIngredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground white pepper
- Pinch of freshly grated nutmeg
- Olive oil, as needed
- 1 large (18 to 20 ounces) eggplant, peeled and sliced into 1/4-inch-thick rounds
- Salt
- freshly ground black pepper
- 9 ounces merguez sausage
- 12 ounces fontina cheese, grated
- 6 ounces Parmesan cheese, grated
Method
- For the bechamel: In a small saucepan over low heat, melt butter.
- Add flour and whisk until pale golden, about 5 minutes.
- Add milk, salt, white pepper and nutmeg, and whisk to combine thoroughly.
- Cook, whisking frequently, until thickened and smooth, 15 to 20 minutes.
- Remove from heat and set aside.
- For the casserole: Preheat oven to 400 degrees.
- Spread eggplant slices in a single layer on a baking sheet, and thoroughly coat both sides with olive oil and a sprinkling of salt and black pepper.
- Roast until fully cooked, 12 to 15 minutes, then remove from heat but do not turn off oven.
- Meanwhile, in a medium skillet over medium-low heat, saute merguez until browned and fully cooked.
- Remove from heat and slice into 1/4-inch-thick rounds.
- Oil an 8-by-11, 2-inch-deep baking dish.
- Spread one-third of bechamel in baking dish.
- Top with half the eggplant, then half the fontina and half the merguez.
- Coat with half of the remaining bechamel.
- Top with remaining eggplant, fontina and merguez.
- Spread with remaining bechamel and the Parmesan.
- Bake until hot, bubbling and lightly browned, 12 to 15 minutes.
- Allow to rest for a minute or two, then serve.
