Here's a review that doesn't have to do with printing out the recipe: This dish was awesome! And I'm not a big fan of eggplant. I'd had a similar eggplant and goat cheese dish in a Moroccan restaurant and wanted to replicate it. I'm not a fan of frying stuff in so much oil, so next time I will try to pan fry the eggplant a bit in much less oil than called for. However, I really liked the crispness of the crust on the eggplant and the tenderness of the vegetable. I also didn't peel my eggplant because that's a pain in the butt and it came out great with the skin on (and much more fiberful).
Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
- 1 1/2 teaspoons dried 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- Wine Recommendation: Here's a good excuse to sample a northern Italian merlot. Fresh, light-bodied, tart, and aromatic, the wine has plum and herb flavors that will be perfect here. Favor one from Friuli over the richer, often barrel-aged, versions from Tuscany.
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