Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce

Name: Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters canned crushed tomatoes in thick puree (one 28-ounce can); 4 servings Cooking oil, for frying; 2 teaspoons dried tarragon; 237 milliliters dry bread crumbs; 2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all; 4 eggs, beaten to mix; 227 grams mild goat cheese, such as Montrachet, cut into 8 rounds; 1 teaspoons fresh-ground black pepper; 1 Tbsp olive oil; 1 small onion, chopped; 118 milliliters grated Parmesan; 1 teaspoons salt; 1 teaspoon sugar

Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce requires about 45 minutes from start to finish. This main course has 545 calories, 30g of protein, and 27g of fat per serving. This recipe serves 4. A mixture of eggs, sugar, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cooking oil you could follow this main course with the Raw blueberry cheesecake with crumb topping as a dessert.

Instructions

In a medium saucepan, heat the olive oil over moderately low heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

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Onion

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.

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Tarragon

Tomato

Pepper

Sugar

Salt

Meanwhile, heat the oven to 35

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Oven

In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

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Breadcrumbs

Parmesan

Pepper

Salt

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Bowl

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.

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Cooking Oil

Eggplant

Bread

Egg

Dip

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Frying Pan

Drain on paper towels.

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Paper Towels

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.

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Goat Cheese

Eggplant

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Baking Sheet

Bake until the cheese melts, about 10 minutes.

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Cheese

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Oven

Put the sauce on plates and top with the eggplant.

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Eggplant

Sauce

Wine Recommendation: Here's a good excuse to sample a northern Italian merlot. Fresh, light-bodied, tart, and aromatic, the wine has plum and herb flavors that will be perfect here. Favor one from Friuli over the richer, often barrel-aged, versions from Tuscany.

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Wine