Saturday, March 13, 2010
Craving Goat Cheese: Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce
I've been thinking about these Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce a lot lately. I've made them several times so far and each time I think I like them even more! I made these with zucchini instead and they were equally as delicious and cute because they were so tiny. Perfect as an appetizer.
These yummy little bites of warm, gooey goodness from What Did You Eat? are my contribution to Saturday Blog Show case this week
The Saturday Blog Showcase is being hosted by Thibeault's Table this week. Head on over to check out what everyone else made. Be warned though, you might want to avoid it if you're on a diet. I think I gained 5 pounds just drooling over the pictures of the Hot Fudge Sauce that Anne contributed this week!
Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce
Recipe from What Did You Eat?
1 tablespoon olive oil
1 small onion, chopped
3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can)
1 teaspoon fresh 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
In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. 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.
Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
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. Drain on 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. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.