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Eggplant and goat cheese sandwich with fresh greens

Eggplant and Goat Cheese Sandwiches

Crispy Parmesan panko eggplant layered with creamy goat cheese and a homemade tomato tarragon sauce on toasted crusty bread.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: French, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Crispy Eggplant
  • 1 large eggplant peeled, sliced into 1/2 inch rounds
  • 2 eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup vegetable oil for frying
  • salt and pepper to taste
Tomato Tarragon Sauce
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 1 can crushed tomatoes 14 oz
  • 1 tbsp fresh tarragon chopped
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
To Assemble
  • 4 oz goat cheese softened
  • 8 slices crusty bread ciabatta or sourdough, toasted
  • 1 cup arugula optional

Method
 

  1. 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.
  2. Salt the eggplant slices, rest 15 minutes and pat dry.
  3. Dip each slice in egg, then press into the panko Parmesan mixture.
  4. Fry in hot oil 1 to 2 minutes per side until golden, or bake at 400°F for 20 minutes, flipping halfway.
  5. Toast the bread, spread with sauce, add eggplant and goat cheese, top with arugula and close the sandwiches.

Notes

Make the sauce up to 4 days ahead. Reheat eggplant in a hot oven to re crisp.