If you love bold Mediterranean flavors wrapped in a cozy sandwich, you are absolutely going to fall head over heels for the Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe. This dish brings together crispy pan-fried eggplant slices, creamy tangy goat cheese, and a fragrant, slightly sweet tomato tarragon sauce that elevates every bite. Each element contributes its own delicious personality, creating a sandwich that’s both comforting and sophisticated — perfect for a casual lunch or an impressive dinner with friends.
Ingredients You’ll Need
These ingredients are straightforward but play essential roles in building layers of flavor, texture, and freshness in the sandwich. From the tender eggplant base to the zingy, aromatic sauce, every component matters.
- 1 large eggplant sliced into 1/2-inch rounds: The star of the sandwich, providing a meaty texture and soaking up flavors beautifully.
- 1 teaspoon salt: Helps draw out excess moisture from the eggplant, preventing sogginess.
- 1/2 teaspoon black pepper: Adds just the right hint of warmth and spice.
- 1/2 cup all-purpose flour: Prepares the eggplant slices for a perfect, crispy coating.
- 2 large eggs beaten: Binds the breading ingredients together and helps them stick to the eggplant.
- 1 cup panko breadcrumbs: Creates a satisfyingly crunchy crust on each slice.
- 1/3 cup olive oil for pan-frying: For frying the eggplant until golden without overwhelming the delicate flavors.
- 4 sandwich rolls or ciabatta buns split: The hearty vessel to hold all the tasty layers.
- 4 ounces goat cheese softened: The creamy, tangy spread that pairs wonderfully with the eggplant.
- 1 cup tomato sauce: Forms the rich base of the tomato tarragon sauce adding depth and sweetness.
- 1 tablespoon olive oil: Used to sauté garlic and build the sauce’s flavors.
- 2 cloves garlic minced: Infuses the sauce with aromatic warmth.
- 1 tablespoon fresh tarragon finely chopped: Brings a unique, slightly anise-like freshness that brightens the sauce.
- 1 teaspoon balsamic vinegar: Adds acidity and a touch of sweetness to balance the tomato.
- 1/4 teaspoon sugar: Rounds out the flavors and mellows acidity.
- Fresh arugula or mixed greens (optional): Provides a peppery crunch and an extra layer of freshness to the sandwich.
How to Make Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
Step 1: Prepare the Eggplant
Start by sprinkling the eggplant slices evenly with salt and letting them rest for 15 minutes. This step is crucial because it draws out bitterness and excess moisture, ensuring your sandwich never turns soggy. Afterward, pat the slices dry and season them with black pepper to infuse early seasoning.
Step 2: Set Up Your Breading Station
Arrange your flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes. This classic breading technique guarantees a crispy, golden crust that contrasts beautifully with the tender eggplant inside. Dredge each slice in flour first, then dip it in egg, and finish with a generous coating of breadcrumbs.
Step 3: Pan-Fry the Eggplant
Heat the olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, about 3 to 4 minutes on each side, until they turn a gorgeous golden brown and crisp up perfectly. Drain on paper towels to remove any excess oil, so your sandwiches stay light and flavorful.
Step 4: Make the Tomato Tarragon Sauce
In a small saucepan, warm olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds. Stir in the tomato sauce, then add fresh tarragon, balsamic vinegar, and sugar. Let this simmer for 8 to 10 minutes, allowing the sauce to thicken slightly and the flavors to meld into a luscious topping for your sandwiches.
Step 5: Assemble the Sandwiches
Lightly toast your sandwich rolls or ciabatta buns to add a bit of crunch and warmth. Spread a generous layer of softened goat cheese on the bottom halves—the creamy texture pairs beautifully with the crispy eggplant. Layer on the golden eggplant slices, spoon over your vibrant tomato tarragon sauce, and add fresh arugula or mixed greens if you like a peppery bite. Top with the remaining bun halves and get ready to savor every flavorful bite.
How to Serve Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
Garnishes
For a finishing touch, fresh basil leaves or additional chopped tarragon sprinkled on top bring a lovely herbal note that complements the tomato sauce beautifully. A drizzle of high-quality olive oil adds richness and shine, making your sandwich even more inviting.
Side Dishes
This sandwich pairs wonderfully with simple, fresh sides that don’t compete with its bold flavors. Think crisp cucumber salad, a light Mediterranean quinoa salad, or even homemade sweet potato fries for a cozy touch that everyone loves.
Creative Ways to Present
Looking to wow your guests? Serve these sandwiches cut diagonally with toothpicks for easy eating. Arrange on a rustic wooden board alongside small bowls of extra tomato tarragon sauce for dipping. Adding colorful heirloom tomato slices or pickled red onions on the side provides eye-catching contrast and extra zing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and you might—store the sandwich components separately for best results. Keep the fried eggplant in an airtight container in the fridge, and spread goat cheese and tomato tarragon sauce just before serving to maintain freshness and texture.
Freezing
While the fried eggplant can be frozen, it’s best to freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer bag. Thaw in the refrigerator before reheating to crisp them back up in a pan or oven. Avoid freezing the assembled sandwiches to keep textures intact.
Reheating
Reheat eggplant slices gently in a skillet over medium-low heat or in a toaster oven to regain crispness. Warm the tomato tarragon sauce separately on the stovetop. Then assemble your sandwiches fresh for the tastiest experience that feels just made.
FAQs
Can I bake the eggplant instead of frying it?
Absolutely! For a lighter take, bake eggplant slices at 425 degrees Fahrenheit for about 25 minutes, flipping halfway through. This method reduces oil but keeps that wonderful tenderness without sacrificing flavor.
Can I substitute fresh basil instead of tarragon?
Yes, if fresh tarragon is hard to find, fresh basil makes an excellent substitute. It offers a sweet, aromatic flavor that pairs nicely with the tomato sauce and goat cheese.
What bread works best for this sandwich?
Hearty rolls like ciabatta or rustic sandwich buns hold up well to the moist ingredients and provide a lovely crust versus crumb balance. Avoid very soft bread which may get soggy quickly.
Is this recipe vegetarian and gluten-free?
This recipe is vegetarian but not naturally gluten-free due to the flour and breadcrumbs. To adapt it, use gluten-free flour and gluten-free breadcrumbs and confirm the bread is gluten-free as well.
Can I add other veggies to the sandwich?
Definitely! Roasted red peppers, caramelized onions, or grilled zucchini slices would all complement the eggplant and enhance the sandwich’s Mediterranean flair.
Final Thoughts
I absolutely encourage you to try this Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe whenever you want a meal that feels special but comes together with simple ingredients and straightforward steps. It’s the kind of dish that makes you appreciate how deliciously vibrant vegetarian cooking can be, and it’s bound to become a favorite you return to time and again. Happy cooking and happier eating!
Print
Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce combine crispy, pan-fried eggplant slices with creamy goat cheese and a flavorful homemade tomato tarragon sauce. Served on toasted ciabatta buns and optionally topped with fresh greens, this Mediterranean-inspired vegetarian sandwich is a delightful main course perfect for a satisfying lunch or dinner.
Ingredients
For the Sandwiches
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/3 cup olive oil (for pan-frying)
- 4 sandwich rolls or ciabatta buns, split
- 4 ounces goat cheese, softened
- Fresh arugula or mixed greens (optional)
For the Tomato Tarragon Sauce
- 1 cup tomato sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh tarragon, finely chopped
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon sugar
Instructions
- Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them rest for 15 minutes to draw out excess moisture. Then, pat the slices dry with a paper towel. Season both sides with black pepper.
- Bread the Eggplant: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each eggplant slice first in flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly with panko breadcrumbs.
- Pan-Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for 3 to 4 minutes on each side until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the Tomato Tarragon Sauce: In a small saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the tomato sauce, fresh tarragon, balsamic vinegar, and sugar. Simmer gently for 8 to 10 minutes until slightly thickened, stirring occasionally.
- Toast the Rolls: Lightly toast the sandwich rolls or ciabatta buns to enhance their texture and flavor.
- Assemble the Sandwiches: Spread softened goat cheese on the bottom half of each toasted roll. Layer with the crispy eggplant slices, then spoon a generous amount of tomato tarragon sauce over the top. Add fresh arugula or mixed greens if desired. Close the sandwich with the top half of the roll and serve warm.
Notes
- For a lighter alternative, bake the breaded eggplant at 425°F for 25 minutes, flipping halfway through instead of pan-frying.
- If fresh tarragon is unavailable, fresh basil can be substituted for a different but complementary flavor.
- To make the sandwiches vegan, substitute goat cheese with a plant-based cheese alternative and use a flax or chia egg mixture for breading.
- Use fresh sandwich rolls or ciabatta buns for the best texture in the sandwiches.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
