1. Pierce sausage here and there with fork, place in medium saucepan and cover with water. Bring to boiling. Reduce heat and simmer 10 minutes; drain. Slice sausage thinly, set aside.

2. Sprinkle eggplant lightly with salt. In large skillet, heat 1/4 cup olive oil and fry eggplant until lightly browned, stirring frequently. Add remaining 1/4 cup olie oil to skillet as needed. Drain eggplant on paper towels.

3. Turn sausage into skillet and fry until browned, stirring frequently. Drain on paper towels; combine with eggplant. Set aside.

4. Bring 4 quarts water to a rapid boil. Add 2 tablespoons salt and ziti. Cook uncovered, stirring occasionally, until tender. Drain in colander.

5. Make bechamel: in 2 quart saucepan heat butter until melted. Remove from heat, whisk in flour smoothly. Add parsley flakes, onion, nutmeg and pepper. Gradually add milk, whisking a little at a time until smooth before adding more. Once milk is added, bring to a boil, stirring constantly. Reduce heat and boil gently 1 minute. Cover and keep warm.

6. Preheat oven to 375. Lightly grease a 9x13 pan.

7. Layer half the ziti, meat-eggplant mixture, sauce, Parmesan and ricotta cheeses. Repeat layers. Top with mozzarella.

8. Bake 40-45 minutes until mozzarella is lightly browned and casserole is bubbly throughout.