Eggplant And Goat-Cheese Sandwiches With Tomato Tarragon Sauce Recipe

Name: Eggplant And Goat-Cheese Sandwiches With Tomato Tarragon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can); 1 teaspoon fresh tarragon; 1- 1/4 teaspoons salt; 1 teaspoon sugar; 1/2 teaspoon fresh-ground black pepper; 1 cup dry bread crumbs (I used plain Panko); 1/2 cup grated Parmesan; 2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all; 4 eggs, beaten to mix; Cooking oil, for frying; 1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds

Servings: persons

1 tablespoon olive oil
1 small onion, chopped
3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can)
1 teaspoon fresh tarragon
1- 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh-ground black pepper
1 cup dry bread crumbs (I used plain Panko)
1/2 cup grated Parmesan
2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
4 eggs, beaten to mix
Cooking oil, for frying
1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds

1
1. In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
2
2. Meanwhile, heat the oven to 350u00b0. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3
3. Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
4
4. Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion, chopped, 3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can), 1 teaspoon fresh tarragon, and more.

Yes, Eggplant And Goat-Cheese Sandwiches With Tomato Tarragon Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Goat-Cheese Sandwiches With Tomato Tarragon Sauce

How did you like this recipe?

Frequently Asked Questions