Cajun Baked Eggplant With Andouille Sausage

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."

• Ready In: 2 hrs
• 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

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