Ingredients
1tbspolive oil
1small onion
3cupscrushed tomatoes in thick puree,(28 oz) canned
1½tspdried tarragon
1¼tspsalt
1tspsugar
½tspfresh ground black pepper
1cupdry bread crumbs
½cupparmesan,grated
2eggplants,peeled and cut to make 16 ½-inch thick slices
4eggs
cooking oil,for frying
½lbmild goat cheese
Preparation
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.
