Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
Looking for a dish that’s quick, delicious, and a little unexpected?
These Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce hit all the right notes!
With crispy fried eggplant, creamy goat cheese, and a tangy, herb-infused tomato sauce, this recipe is sure to become a favorite.
The twist of tarragon gives the sauce a fresh, sweet anise flavor that’ll have everyone asking for seconds.
Whether you’re looking for a light yet satisfying meal or something a little different, this dish is a perfect choice!
For Eggplant and Goat-Cheese Sandwiches
- Eggplant – Peeled and sliced into 1/2-inch-thick pieces. The star of this dish, crispy on the outside and tender on the inside.
- Eggs – Beaten, to coat the eggplant slices in a light batter before breading.
- Panko Bread Crumbs – Adds a crispy texture to the eggplant slices when fried.
- Parmesan Cheese – Mixed with breadcrumbs to give the crust a savory kick.
- Goat Cheese – Mild and creamy, perfect for melting on top of the eggplant slices.
- Vegetable Oil – For frying the breaded eggplant to a golden crisp.
For Tomato Tarragon Sauce
- Olive Oil – Used to sauté the onions and start building the sauce’s flavor.
- Onion – Chopped, for a mild, sweet base for the sauce.
- Crushed Tomatoes – Provides the body and depth to the sauce.
- Fresh Tarragon – A key herb in this recipe, it imparts a sweet anise flavor that complements the sauce perfectly.
- Salt – Enhances the flavors of the sauce.
- Sugar – Balances the acidity of the tomatoes for a smoother, sweeter sauce.
- Black Pepper – Adds a bit of spice to the sauce.
Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
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- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cups crushed tomatoes (fresh or canned in thick puree, about a 28-ounce can)
- 1 teaspoon fresh tarragon
- 1 to 1 1/4 teaspoons salt, divided
- 1 teaspoon sugar
- 1/2 teaspoon fresh-ground black pepper, divided
- 1 cup dry bread crumbs (plain Panko works best)
- 1/2 cup grated Parmesan cheese
- 2 eggplants, peeled and cut into sixteen 1/2-inch-thick slices
- 4 eggs, beaten
- Cooking oil (for frying)
- 1/2 pound mild goat cheese (such as Montrachet), cut into 8 rounds
- In a medium saucepan, heat the olive oil over medium-low heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes. Stir in the tomatoes, tarragon, 3/4 teaspoon of salt, and the sugar. Simmer the sauce, stirring occasionally, for 25 minutes. Once it has thickened, stir in 1/4 teaspoon of black pepper.
- Preheat your oven to 350°F. In a medium bowl, combine the breadcrumbs, grated Parmesan, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Dip each eggplant slice into the beaten eggs, then coat it with the breadcrumb mixture. Heat a large frying pan with about 1/2 inch of cooking oil over moderate heat. Once hot, fry the eggplant slices in batches, turning them once, until golden brown and cooked through—about 1 to 2 minutes per side. Drain them on paper towels.
- Arrange half of the fried eggplant slices in a single layer on a baking sheet. Place a round of goat cheese on top of each eggplant slice, then top with the remaining eggplant slices. Bake for about 10 minutes, or until the cheese has melted.
- To serve, spoon some of the tomato tarragon sauce onto each plate and top with the eggplant stacks.
- Can I swap goat cheese for another type of cheese?
Yes, feel free to swap out the goat cheese for something like mozzarella or provolone. However, goat cheese adds a creamy tangy flavor that really complements the dish. If you prefer a milder taste, mozzarella works great as an alternative!
- Can I avoid frying the eggplant?
Absolutely! You can bake the breaded eggplant slices instead of frying them. Just line a baking sheet with parchment paper, lightly spray the eggplant slices with cooking spray, and bake at 400°F (200°C) for 20 minutes, flipping halfway through. It’s an easy way to cut back on oil while still getting a crispy finish.
- Can I make the tomato tarragon sauce ahead of time?
Yes! You can make the sauce in advance and store it in the fridge for up to 3 days. Just reheat it before serving and you’re good to go! It’s a real time-saver for busy nights.
- What type of bread works best for this sandwich?
Ciabatta or a sturdy baguette is your best bet! These types of bread hold up well and offer a satisfying crunch. Just slice it thick enough to hold all that delicious filling, but not so thick that it’s hard to eat.
- How can I make this dish vegan-friendly?
To make this recipe vegan, simply swap out the goat cheese for a plant-based alternative. You’ll also need to use a dairy-free egg replacer to bread the eggplant. Make sure your breadcrumbs are vegan-friendly, and you’re all set!
