Casserole with sweet potato, eggplant and sausage

Sprinkle the aubergine slices lightly on both sides with salt. Put them on kitchen paper for about 30 minutes under a shelf to remove some moisture.

In the meantime, cook the potato slices in salted water for about 5 minutes. Drain and allow to cool.

Cut the sausages in quarter lengthwise. Heat 1 tablespoon of oil in a frying pan and fry the strips of sausage with the spices and cinnamon.

Dab the slices of eggplant dry and brush them thinly with the remaining oil. Grill them in portions on both sides brown.

For the bechamel sauce, let the butter melt and stir in the flour until it comes off the bottom. Pour in the milk bit by bit and stir in a smooth sauce with a whisk. Bring the sauce to the boil and cook for at least 3 minutes. Season with salt, pepper and nutmeg.

Preheat the oven to 200 ° C. Pour a little sauce in an oven dish. Cover first with half of the potato, followed by half of the aubergine and then half of the sausage. Repeat these steps and finish with a layer of bechamel sauce. Bake the dish in the oven in about 20 minutes until golden brown.