I’m always on the lookout for new vegetable recipes, and this recipe for Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce was too good to pass up. Eggplant, two types of cheese, and fresh herbs with tomato sauce sounded ridiculously good. Plus it fits right in with my goal of eating less meat. It’s time to find out if these eggplant sandwiches are as good as I think they’ll be!
The list of ingredients for this eggplant sandwich recipe isn’t too long, and nothing was difficult to find. In fact, I had fresh tarragon and shredded Parmesan cheese leftover from other recipes. The most expensive item I had to buy was the goat cheese at $5.99 for half a pound. I’m so okay with that since I didn’t have to buy meat, which would have cost as much or more than the cheese.
This recipe has 2 main parts, the first is cooking on the stovetop, and the second is baking the eggplant sandwiches in the oven. Total time for everything was 50 minutes.
The stovetop portion involves making the sauce and the eggplant ‘bread’ for your sandwiches. This was the longest part of the process at 40 minutes. Fortunately, the sauce simmered while I breaded and fried the eggplant slices in 4 batches.
Next was adding the goat cheese to the eggplant and baking it to melt the cheese a bit. The cheese crumbled a lot, but this isn’t a beauty contest. I got the feeling that the cheese being crumbled helped it melt better.
Finally, just spoon some of the tomato tarragon sauce into a deep plate or shallow bowl, top with a sandwich or 2, and serve. I suppose the sauce could also go over the sandwiches–it’s just a matter of preference.
I absolutely loved these eggplant sandwiches, but my husband didn’t care for the goat cheese. He loved the eggplant and sauce, though. Next time I’m going to make half with goat cheese and half with fresh mozzarella slices for him. I’ll be happy either way!