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1
For the bechamel: In a small saucepan over low heat, melt butter.
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2
Add flour and whisk until pale golden, about 5 minutes.
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3
Add milk, salt, white pepper and nutmeg, and whisk to combine thoroughly.
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4
Cook, whisking frequently, until thickened and smooth, 15 to 20 minutes.
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5
Remove from heat and set aside.
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6
For the casserole: Preheat oven to 400 degrees.
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7
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.
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8
Roast until fully cooked, 12 to 15 minutes, then remove from heat but do not turn off oven.
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9
Meanwhile, in a medium skillet over medium-low heat, saute merguez until browned and fully cooked.
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10
Remove from heat and slice into 1/4-inch-thick rounds.
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11
Oil an 8-by-11, 2-inch-deep baking dish.
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12
Spread one-third of bechamel in baking dish.
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13
Top with half the eggplant, then half the fontina and half the merguez.
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14
Coat with half of the remaining bechamel.
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15
Top with remaining eggplant, fontina and merguez.
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16
Spread with remaining bechamel and the Parmesan.
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17
Bake until hot, bubbling and lightly browned, 12 to 15 minutes.
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18
Allow to rest for a minute or two, then serve.
