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Eggplant and Goat Cheese Sandwiches

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Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce

Craving a dish that’s quick, satisfying, and full of bold flavors?

These Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce hit all the right notes.

With crispy, golden-fried eggplant, creamy goat cheese, and a tangy, slightly sweet tomato sauce infused with the unexpected hint of tarragon, this dish offers the perfect balance of textures and tastes.

It’s the kind of recipe you’ll want to make again and again, and best of all – it’s ready in no time!

Get ready to indulge in this irresistible treat that will leave you craving more.

For Eggplant and Goat Cheese Sandwiches

  • Eggplant – Peeled and sliced into 1/2-inch thick rounds. The star of the dish, crispy and tender when fried.
  • Goat Cheese – Soft, mild goat cheese (like Montrachet), sliced into rounds. It melts beautifully on the hot eggplant.
  • Panko Breadcrumbs – Used for coating the eggplant slices, giving them a crispy, golden crust when fried.
  • Parmesan – Grated for an extra savory kick in the breading.
  • Eggs – Beaten, for dipping the eggplant slices before breading.
  • Vegetable Oil – For frying the breaded eggplant slices to crispy perfection.

For Tomato Tarragon Sauce

  • Olive Oil – For sautéing the onions and creating the base for the sauce.
  • Onion – Chopped, it adds sweetness and depth to the sauce.
  • Crushed Tomatoes – The sauce’s base. Either fresh or canned works here.
  • Tarragon – Fresh tarragon adds a sweet, anise-like flavor, a twist instead of the usual basil.
  • Salt – Season to taste, balancing the flavors in the sauce.
  • Sugar – To add a hint of sweetness that balances the acidity of the tomatoes.
  • Black Pepper – Freshly ground for seasoning the sauce.

Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce

Craving a dish that’s bursting with flavor and texture? These Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce are a delightful mix of crispy, golden-fried eggplant, creamy goat cheese, and a tangy tomato sauce with a surprising twist of tarragon.
Print Pin
Course: Main Dish
Cuisine: Vegetarian
Keyword: Cheese Sandwiches with Tomato Tarragon Sauce
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Notes

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3 cups crushed tomatoes (fresh or canned, in thick puree; about one 28-ounce can)
  • 1 tsp fresh tarragon
  • 1-1/4 tsp salt, divided
  • 1 tsp sugar
  • 1/2 tsp freshly ground black pepper, divided
  • 1 cup dry breadcrumbs (Panko works well)
  • 1/2 cup grated Parmesan cheese
  • 2 eggplants, peeled and sliced into 16 rounds (1/2-inch thick)
  • 4 eggs, beaten
  • Cooking oil for frying
  • 1/2 lb mild goat cheese (such as Montrachet), cut into 8 rounds

 

Instructions:

  1. Prepare the Tomato Sauce:
    • Heat olive oil in a medium saucepan over medium-low heat. Add the chopped onion and sauté until translucent, about 5 minutes.
    • Stir in the crushed tomatoes, tarragon, 3/4 tsp salt, and sugar. Simmer the mixture, stirring occasionally, for about 25 minutes.
    • Once cooked, stir in 1/4 tsp black pepper and set aside.
  2. Prepare the Eggplant:
    • Preheat the oven to 350°F (175°C).
    • In a bowl, combine the breadcrumbs, Parmesan cheese, and remaining 1/2 tsp salt and 1/4 tsp black pepper.
    • Dip each eggplant slice first into the beaten eggs, then coat thoroughly with the breadcrumb mixture.
  3. Fry the Eggplant:
    • Heat about 1/2 inch of oil in a large frying pan over moderate heat. The oil should be hot but not smoking.
    • Fry the breaded eggplant slices in batches, turning once, for 1 to 2 minutes on each side, until golden and cooked through.
    • Drain the fried eggplant slices on paper towels.
  4. Assemble and Bake:
    • Arrange half of the fried eggplant slices in a single layer on a baking sheet. Place a slice of goat cheese on top of each, then layer the remaining eggplant slices on top.
    • Bake in the preheated oven for about 10 minutes, or until the goat cheese melts.
  5. Serve:
    • Spoon the tomato tarragon sauce onto plates, then top with the warm eggplant and goat cheese sandwiches.


Nutrition

Calories: 112 kcal | Carbohydrates: 13g | Protein: 2.75g | Fat: 8.5g | Saturated Fat: 3g
Cholesterol: 19.5mg | Sodium: 163.25mg | Potassium: 142mg | Fiber: 1.25g | Sugar: 2g
Vitamin A: 346 IU | Vitamin C: 2.5mg | Calcium: 15mg | Iron: 0.5mg
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  1. How do I make sure the eggplant slices stay crispy when frying?

To get a crispy texture, make sure your eggplant slices are evenly coated in the breadcrumb mixture. After dipping them in the egg, gently press the breadcrumbs onto the eggplant for a better crust. Also, fry them in batches to avoid overcrowding the pan, which can make the crust soggy.

  1. Can I use frozen eggplant for this recipe?

It’s best to use fresh eggplant for this recipe. Frozen eggplant may release too much moisture when fried, affecting the crispiness. If fresh eggplant isn’t available, you can try using eggplant that’s been thawed and drained, but fresh will give the best results.

  1. Can I use a different type of cheese instead of goat cheese?

If goat cheese isn’t your favorite, try substituting it with mozzarella, feta, or ricotta. Each of these cheeses offers a different flavor, but they will still work well in this recipe. Just make sure to choose a cheese that melts nicely.

  1. How can I make the tomato sauce ahead of time?

The tomato tarragon sauce can easily be made in advance and stored in the fridge for up to three days. Simply reheat it when you’re ready to serve, and the flavors will meld even more!

  1. Can I make this recipe gluten-free?

Yes! For a gluten-free version, simply swap the Panko breadcrumbs for a gluten-free alternative. There are plenty of gluten-free breadcrumbs available, or you can make your own using gluten-free bread. The rest of the recipe is naturally gluten-free.

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