Moussaka with Mild Italian sausage

In saucepan, melt butter. Add flour and cook for one minute. Add milk and bring to a boil, constantly whisking. Add nutmeg, salt and pepper. Whisk in Cheddar cheese and remove from heat.

Place eggplant slices on dish and sprinkle both sides with coarse salt; set aside for 30 minutes; rinse thoroughly to remove as much salt as possible and place on paper towel to drain.

In frying pan, brown onion and garlic in 15 ml (1 tbsp.) oil for two minutes. Remove sausage meat from casings and brown in frying pan. Add tomatoes, oregano and basil. Simmer over low heat for approximately 30 minutes.

Remove from heat and add parsley and nutmeg to taste. Set aside. In frying pan over medium heat, brown eggplant in remaining oil, a few slices at a time, for approximately three minutes on each side; add pepper and place on paper tower.

In oven dish, alternately place one layer of eggplant, one layer of sausage mix and another layer of eggplant. Pour Béchamel sauce over layers and sprinkle with remaining cheese and bread crumbs. Cook in oven at 375 °F (190 °C) approximately 25 minutes. Set aside for 10 minutes before serving.