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Jump to RecipeThese eggplant and goat cheese sandwiches are crispy, creamy and full of Mediterranean flavor. Slices of eggplant are coated in a Parmesan panko crust and fried until golden, then layered with soft, tangy goat cheese and a quick homemade tomato tarragon sauce on toasted crusty bread. Every bite has crunch from the eggplant, richness from the cheese and brightness from the herb scented sauce.
They make a satisfying vegetarian dinner or a special weekend lunch, and you can bake the eggplant instead of frying for a lighter version. If you enjoy vegetable forward meals, try my baingan bharta or the crispy mushroom avocado quesadillas.
Why You Will Love These Eggplant Sandwiches
- Crispy and creamy. Golden breaded eggplant with melty goat cheese.
- Homemade tomato tarragon sauce. Simple, fragrant and ready in 20 minutes.
- Vegetarian and filling. Hearty enough for dinner without any meat.
- Fry or bake. Choose the method that suits your schedule.
- Great for guests. They look impressive and taste like a café favorite.
Ingredients You Will Need
Here is what goes into these sandwiches. Exact amounts are in the recipe card below.
For the crispy eggplant
- Eggplant: one large or two medium globe eggplants, peeled and sliced into 1/2 inch rounds.
- Eggs: beaten, to help the coating stick.
- Panko breadcrumbs: give an extra crunchy, airy crust.
- Parmesan cheese: mixed into the panko for savory flavor.
- Vegetable oil: for frying.
- Salt and pepper.
For the tomato tarragon sauce
- Olive oil and onion: the sweet, aromatic base.
- Crushed tomatoes: give the sauce body.
- Fresh tarragon: adds a gentle, sweet anise note that pairs beautifully with tomatoes and goat cheese. Basil is a good substitute.
- Sugar, salt and pepper: to balance and season.
For assembling
- Goat cheese: soft and creamy, it melts slightly against the hot eggplant.
- Crusty bread: ciabatta, sourdough or a baguette, sliced and toasted.
- Fresh greens (optional): arugula or basil leaves.
How to Make Eggplant and Goat Cheese Sandwiches
1. Make the tomato tarragon sauce
Warm the olive oil in a saucepan over medium low heat. Add the chopped onion and cook for 6 to 8 minutes until soft and fragrant. Stir in the crushed tomatoes, chopped tarragon, sugar, salt and pepper. Simmer gently for 15 to 20 minutes, stirring occasionally, until thickened.
2. Prep and salt the eggplant
Peel the eggplant and slice it into even 1/2 inch rounds on a cutting board. For the best texture, sprinkle the slices with salt and let them rest on paper towels for 15 minutes, then pat dry. This draws out excess moisture and helps the eggplant fry up crisp instead of soggy.
3. Bread the eggplant
Set up two shallow bowls, one with beaten eggs and one with panko mixed with Parmesan, salt and pepper. Dip each slice into the egg, let the excess drip off, then press it firmly into the panko mixture to coat both sides.
4. Fry or bake
Heat about 1/4 inch of vegetable oil in a large skillet over medium high heat. Fry the eggplant in batches for 1 to 2 minutes per side until deep golden and crisp, then drain on a paper towel lined plate. For a lighter option, arrange the breaded slices on a greased sheet pan, drizzle with oil and bake at 400°F for about 20 minutes, flipping halfway.
5. Build the sandwiches
Toast the bread slices. Spread a spoonful of the tomato tarragon sauce on the bottom slice, add two or three slices of hot crispy eggplant and crumble or spread goat cheese over the top. Add a handful of arugula if you like, then close with the top slice. Serve warm with extra sauce for dipping.
Tips for the Crispiest Eggplant
- Slice evenly. Uniform slices cook at the same rate.
- Salt first. Salting removes bitterness and moisture.
- Press the coating on. Firm pressure helps the panko stick.
- Keep the oil hot. Oil that is too cool makes the eggplant greasy. Fry in batches.
- Drain on a rack. A wire rack keeps the bottoms crisp.
Why Goat Cheese and Tarragon Work So Well
Goat cheese has a creamy texture and a bright, tangy flavor that cuts through the richness of fried eggplant. When it meets the hot slices, it softens just enough to become spreadable without turning oily. Tarragon is a classic French herb with a delicate, slightly sweet licorice flavor. In the tomato sauce, it adds a fresh, elegant note that makes the sandwich taste more sophisticated than a typical eggplant Parmesan. Together, the tangy cheese, herby tomato sauce and crunchy eggplant create layers of flavor and texture in every bite.
How to Choose a Good Eggplant
Look for eggplants that feel heavy for their size, with smooth, shiny skin and a bright green stem. Gently press the skin with your thumb. It should spring back slowly. If it leaves a deep dent, the eggplant is overripe and may be bitter and seedy. Medium eggplants tend to have fewer seeds and a sweeter flavor than very large ones. Store eggplant at cool room temperature and use it within a few days, since it does not like the cold of the refrigerator.
Easy Variations
- Mozzarella melt: swap the goat cheese for fresh mozzarella and broil until bubbly.
- Pesto: spread basil pesto on the bread instead of, or along with, the tomato sauce.
- Roasted red pepper: add slices of roasted red pepper for sweetness.
- Air fryer eggplant: air fry the breaded slices at 390°F for 8 to 10 minutes, flipping halfway.
- Gluten free: use gluten free panko and bread.
- Open faced: serve the eggplant and cheese on a single toasted slice for a lighter meal.
Frying vs Baking: Which Is Better?
Both methods make delicious sandwiches, so it comes down to your priorities. Pan frying gives the crispiest, most golden crust and takes only a couple of minutes per batch. The eggplant turns creamy inside and shatters slightly when you bite into it, which is perfect against the soft goat cheese. The downside is a bit more oil and some stovetop attention.
Baking uses much less oil and is completely hands off once the tray is in the oven, which makes it the better choice when you are cooking a big batch or want a lighter meal. For the best baked results, spray or brush the tops of the breaded slices with oil, bake on the middle rack and flip halfway so both sides brown. An air fryer is a happy middle ground, giving a crisp crust with very little oil in about 10 minutes.
Is This Sandwich Healthy?
These sandwiches are a balanced vegetarian meal. Eggplant is low in calories and provides fiber, potassium and antioxidants, especially in its skin. The tomato sauce adds vitamin C and lycopene, and goat cheese offers protein and calcium and is often easier to digest than cow milk cheese. Each sandwich has about 450 calories. To make it lighter, bake the eggplant instead of frying it, use whole grain bread and add plenty of arugula or spinach for extra greens.
What to Serve With Eggplant Sandwiches
These sandwiches pair well with a light soup such as tomato basil or minestrone, a crisp arugula salad with lemon vinaigrette, or oven roasted potato wedges. For a Mediterranean spread, add olives, marinated artichokes and a cucumber tomato salad. They are also great next to my creamy sun dried tomato spinach pasta for a vegetarian feast.
Storage and Make Ahead
- Sauce: make the tomato tarragon sauce up to 4 days ahead and store it in the fridge in glass containers.
- Eggplant: fried or baked eggplant keeps for up to 3 days in the fridge. Reheat in a 400°F oven for 8 to 10 minutes to re crisp.
- Assembled sandwiches: best eaten right away, since the bread softens as it sits.
- Freezing: the sauce and baked eggplant slices freeze well for up to 2 months.
Common Mistakes to Avoid
- Skipping the salting step. Unsalted eggplant can be watery and bitter.
- Crowding the pan. It lowers the oil temperature and makes the coating soggy.
- Using thin slices. Very thin rounds can fall apart. Stick to 1/2 inch.
- Assembling too early. Build the sandwiches just before serving.
Frequently Asked Questions
Do I have to peel the eggplant?
No, but peeling gives a softer, more tender texture. Young eggplants with thin skin can be left unpeeled.
Can I bake the eggplant instead of frying?
Yes. Bake at 400°F for about 20 minutes, flipping halfway, until golden and crisp.
What can I use instead of goat cheese?
Fresh mozzarella, ricotta, feta or burrata all work well.
What can I use instead of tarragon?
Fresh basil is the easiest swap. Oregano or thyme also work.
Can I make these sandwiches ahead?
Prepare the sauce and eggplant ahead, then reheat the eggplant and assemble just before serving.
What bread is best?
Ciabatta, sourdough and crusty baguettes hold up best to the sauce and crispy eggplant.
Final Thoughts
Eggplant and goat cheese sandwiches prove that a vegetarian meal can be every bit as satisfying as a meaty one. Crispy Parmesan crusted eggplant, creamy goat cheese and a fragrant tomato tarragon sauce come together on toasted crusty bread for a sandwich that is special enough for guests and easy enough for a weeknight.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 18 g |
| Carbohydrates | 48 g |
| Fat | 21 g |
| Saturated Fat | 8 g |
| Fiber | 7 g |
| Sugar | 11 g |
| Sodium | 820 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Eggplant and Goat Cheese Sandwiches
Ingredients
Method
- Cook the onion in olive oil over medium low heat for 6 to 8 minutes. Add the tomatoes, tarragon, sugar, salt and pepper and simmer 15 to 20 minutes.
- Salt the eggplant slices, rest 15 minutes and pat dry.
- Dip each slice in egg, then press into the panko Parmesan mixture.
- Fry in hot oil 1 to 2 minutes per side until golden, or bake at 400°F for 20 minutes, flipping halfway.
- Toast the bread, spread with sauce, add eggplant and goat cheese, top with arugula and close the sandwiches.
