How To Make Eggplant Cheese Sandwiches with Tomato Sauce
Amp up your snack game with these loaded eggplant and goat cheese sandwiches that are made even tastier with a sauce using crushed tomatoes and tarragon.
- 1tbspolive oil
- 1small onion
- 3cupscrushed tomatoes in thick puree,(28 oz) canned
- 1½tspdried tarragon
- ½tspfresh ground black pepper
- 1cupdry bread crumbs
- 2eggplants,peeled and cut to make 16 ½-inch thick slices
- cooking oil,for frying
- ½lbmild goat cheese
In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes until translucent.
Add the tomatoes, tarragon, ¾ teaspoon of salt, and sugar and simmer, stirring occasionally, for 25 minutes. Stir in ¼ teaspoon of the pepper.
Meanwhile, heat the oven to 350 degrees F. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining salt and 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 ½ an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, for 1 to 2 minutes per side until golden and cooked through. Drain on paper towels.
Arrange ½ 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 for about 10 minutes until the cheese melts.
Put the sauce on plates and top with the eggplant.
Serve and enjoy.
- Calories: 634.21kcal
- Fat: 35.18g
- Saturated Fat: 14.25g
- Trans Fat: 0.05g
- Monounsaturated Fat: 13.94g
- Polyunsaturated Fat: 4.93g
- Carbohydrates: 52.60g
- Fiber: 13.27g
- Sugar: 21.43g
- Protein: 32.04g
- Cholesterol: 198.68mg
- Sodium: 1468.71mg
- Calcium: 465.22mg
- Potassium: 1333.85mg
- Iron: 6.37mg
- Vitamin A: 293.37µg
- Vitamin C: 24.02mg
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