Donald Link's Eggplant Casserole Recipe

Ingredients

• 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