Description
Delicious Eggplant and Goat-Cheese Sandwiches with a flavorful Tomato Tarragon Sauce, baked to perfection with melted mozzarella cheese, perfect for a satisfying vegetarian main course.
Ingredients
Scale
Eggplant and Sandwich
- 1 large eggplant, sliced into 1/2-inch rounds
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 crusty sandwich rolls or ciabatta rolls, sliced
- 6 ounces goat cheese, softened
- 1 cup shredded mozzarella cheese
Tomato Tarragon Sauce
- 1 cup canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 tablespoon fresh tarragon, finely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sugar
- Additional salt and pepper to taste
Instructions
- Roast the Eggplant: Preheat the oven to 425°F. Brush the eggplant slices on both sides with 2 tablespoons of olive oil and season with salt and black pepper. Arrange the slices on a baking sheet and roast for 20 to 25 minutes, flipping halfway through, until the eggplant is tender and lightly browned.
- Prepare the Tomato Tarragon Sauce: While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Sauté the minced shallot and garlic until softened, about 2-3 minutes. Stir in the crushed tomatoes, tomato paste, dried oregano, sugar, and a pinch of salt and pepper. Simmer the sauce for 10 minutes, then remove from heat and stir in the fresh chopped tarragon.
- Assemble the Sandwiches: Spread the softened goat cheese evenly on the bottom halves of the sandwich rolls. Layer with the roasted eggplant slices, then spoon the tomato tarragon sauce over the eggplant. Sprinkle shredded mozzarella cheese on top.
- Bake the Sandwiches: Place the assembled sandwiches on a baking sheet and bake in the oven for 8 to 10 minutes, or until the mozzarella cheese is melted and bubbly. Serve the sandwiches warm for the best flavor and texture.
Notes
- For extra flavor, lightly toast the sandwich rolls before assembling.
- If fresh tarragon is unavailable, fresh basil can be used as a substitute.
