Cajun Baked Eggplant With Andouille Sausage - cooking recipe

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

Preparation

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.