Cajun Baked Eggplant With Andouille Sausage |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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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. 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.
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