Cajun Baked Eggplant With Andouille Sausage

Ingredients

• 1 1/2 cups all-purpose flour
• 3 large eggs
• 1 cup milk
• 4 cups fresh white breadcrumbs
• 1 1/2 large eggplants, peeled, cut lengthswise into 1/4-inch-thick slices
• 8 tablespoons about olive oil
• 2 1/2 cups purchased chunky mild salsa
• 1/2 lb tasso or hot capocollo, chopped
• 1/2 lb fully cooked andouille sausage or beef hot links, chopped
• 2 cups grated cheddar cheese
• 2 cups grated white cheddar cheese

Directions

1. 1

   Place flour on large plate.

2. 2

   In large bowl, whisk eggs and milk together.

3. 3

   Place breadcrumbs on another large plate.

4. 4

   Coat 1 eggplant slice with flour; shake off excess. Dip into egg mixture, then dredge through breadcrumbs. Place single-layer on baking sheet. Repeat with remaining eggplant slices, flour, egg mixture and breadcrumbs.

5. 5

   In heavy large skillet over medium-high heat, heat 2 tablespoons oil. Working in batches, cook eggplant until golden brown, about 3 minutes per side. Drain on paper towels; add more oil to skillet as necessary. (Can be made 6 hours ahead. Cover and refrigerate.).

6. 6

   Preheat oven to 350 degrees F. Arrange half of eggplant slices in 13x9x2-inch baking dish. Spoon 1 1/2 cups salsa over. Sprinkle with ham and sausage, then 1 1/2 cups of each cheese. Cover with remaining eggplant slices, then remaining salsa and cheese.

7. 7

   Bake until cheese melts and casserole is heated through, about 45 minutes. Cool slightly.