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
Scale
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
