Cajun Baked Eggplant With Andouille Sausage

Name: Cajun Baked Eggplant With Andouille Sausage
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving(s)
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 1/2 lb hot capocollo, chopped; 1/2 lb fully cooked andouille sausages or 1/2 lb beef hot links, chopped; 2 cups grated cheddar cheese; 2 cups grated white cheddar cheese

Submitted by mersaydees

"This is a great recipe based on one served at the Axe Mill tavern in East Douglas, Massachusetts as presented in the R.S.V.P. section of Bon Appetit's December 1996 magazine. I tried this at home, unfortunately, not yet at the restaurant! We do keep moving closer to it as I made it when I lived in California, and now I'm in Maine. Special note in the article: "Tasso, a spiced smoked Creole ham, and capocollo, a cured Italian sausage, are available at specialty foods stores.""

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Ready In:: 2hrs
Ingredients:: 11
Serves:: 6

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 1/2 lb hot capocollo, chopped
¹⁄₂ lb fully cooked andouille sausages or 1/2 lb beef hot links, chopped
2 cups grated cheddar cheese
2 cups grated white cheddar cheese

directions

Place flour on large plate.
In large bowl, whisk eggs and milk together.
Place breadcrumbs on another large plate.
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.
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.).
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.
Bake until cheese melts and casserole is heated through, about 45 minutes. Cool slightly.