Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce

Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
Photo by © Melanie Acevedo

Ingredients

  • 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
  • 4 eggs, beaten to mix
  • 1 cup dry bread crumbs
  • 1 tablespoon olive oil
  • 1 ¼ teaspoons salt
  • ½ cup grated Parmesan
  • 1 ½ teaspoons dried tarragon
  • + 6 more ingredients
    • Cooking oil, for frying
    • 2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
    • 1 small onion, chopped
    • ½ teaspoon fresh-ground black pepper
    • ½ pound mild goat cheese, such as Montrachet, cut into 8 rounds
    • 1 teaspoon sugar

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 t...

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