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