Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
These Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce offer a delicious blend of crispy, breaded eggplant slices, creamy goat cheese, and a flavorful, herb-infused tomato sauce. Perfect for a light yet satisfying meal.
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Servings: 4
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Ingredients:
- 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.