Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
- 1 1/2 teaspoons dried tarragon
- 1 1/4 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon fresh-ground black pepper
- 1 cup dry bread crumbs
- 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
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments