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1
Preheat the oven to 400F.
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2
Butter a 2-quart baking dish or pie pan, or 46 individual ramekins.
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3
Make the Cheesy Bread Crumb Topping.
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4
Pour the oysters into a bowl and check for bits of shell.
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5
Drain them and reserve the liquid (known as oyster liquor).
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6
Strain the liquor through a fine sieve and set aside.
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7
Melt the butter in a small saucepan over low heat and whisk in the flour, then add the reserved oyster liquor and broth or milk.
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8
Whisking constantly, bring the mixture to a boil.
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9
Whisk in the cream, then reduce the heat and simmer gently for about 10 minutes, stirring from time to time.
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10
Season the sauce with salt, pepper, hot sauce, and a pinch of freshly grated nutmeg.
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11
Remove it from the heat; cover to keep warm.
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12
Heat the olive oil in a medium skillet over medium-high heat.
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13
Add the eggplant and cook for about 5 minutes, stirring as needed, until lightly browned.
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14
Add the onion, tasso, and garlic and stir in the herbs.
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15
Cook for an additional 57 minutes, until the eggplant is tender and cooked through.
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16
Season with salt and pepper and transfer it to a colander for 5 minutes to drain excess oil.
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17
Divide the eggplant mixture among the prepared ramekins or spread into the baking dish.
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18
Place the oysters in one layer on top.
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19
Drizzle evenly with the sauce and sprinkle on the topping.
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20
Bake for 10 minutes, until golden brown and bubbly.
