Description
Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce are a delicious delight!
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 8 ounces goat cheese, softened
- 1/4 cup fresh tarragon, chopped
- 1 cup marinara sauce
- 1 tablespoon olive oil
- 4 ciabatta rolls, split
- 1 cup arugula
- Salt and pepper to taste
Instructions
- Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
- Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
- Dredge each eggplant slice in flour, dip in the beaten eggs, and coat with breadcrumbs.
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices for about 3-4 minutes on each side until golden brown. Drain on paper towels.
- In a small bowl, mix the goat cheese with chopped tarragon, salt, and pepper.
- Spread the goat cheese mixture on the bottom half of each ciabatta roll. Layer with fried eggplant slices and a generous spoonful of marinara sauce. Top with arugula and the other half of the roll.
- Serve immediately, or you can grill the assembled sandwiches on a panini press for a warm, melty option.
Notes
- For a spicier kick, add crushed red pepper flakes to the marinara sauce.
- You can substitute the goat cheese with feta or ricotta for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 150mg