Cajun Baked Eggplant With Andouille Sausage

• 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

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.

flour, eggs, milk, fresh white breadcrumbs, eggplants, olive oil, purchased chunky, tasso, fully cooked andouille sausages, cheddar cheese, grated white cheddar cheese

Taken from www.food.com/recipe/cajun-baked-eggplant-with-andouille-sausage-341241 (may not work)