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Fast & Easy Dinner: Eggplant and Goat-Cheese Sandwiches

Fast & Easy Dinner: Eggplant and Goat-Cheese Sandwiches

Cutting back on your bread intake is a great way to reduce daily carb levels. Instead of using bread to make a sandwich, get creative by substituting vegetables. In tonight's dinner, thick slices of eggplant act as bread by sandwiching gooey goat cheese. Served on a bed of chunky, tomato-tarragon sauce, this dish is like a deconstructed version of eggplant Parmesan. For the simple and deliciously rewarding recipe,


Eggplant and Goat-Cheese Sandwiches
From Food and Wine magazine

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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Serves 4.

Join The Conversation
4BYRDS 4BYRDS 9 years
ASLW, I agree. My husband would never go for it but I would!
shmoo15 shmoo15 9 years
This looks amazing! I need to start phasing the carbs out of my diet.
emalove emalove 9 years
I want these tonight! Eggplant is one of my favorite foods.
wren1 wren1 9 years
Goat cheese and eggplant? Two of my favorites! I don't have many good eggplant recipes--thanks!
Entertainment Entertainment 9 years
Wow, I think I'm going to go home and make this tonight. I have this skinny little eggplant at home right now -- maybe I could make a few mini-sandwiches instead. Hmmm ...
aimeeb aimeeb 9 years
Look pretty but I hate eggplant...
ALSW ALSW 9 years
LaurenG - Sounds like a plan! And one I think that my husband would whole-heartedly agree with!
LaurenG22 LaurenG22 9 years
ALSW, my thoughts exactly! Want to make it for me? We can order the husband's pizza :)
vapidintuition vapidintuition 9 years
I'm not sure how I feel about trading bread for pan fried and breaded vegetables, and believing that I'm eating something healthier. If I wasn't comparing the two, sure, I'd love both dishes separately, but I'd always choose whole grain and healthier over fried.
ALSW ALSW 9 years
I think this looks pretty good, but I think I'd have a hard time convincing my husband of the same...
MayorMolly MayorMolly 9 years
This looks fantastic! I am always looking for ways to spice up the eggplant! maybe with this recipe, my parents will see what i love about eggplant!
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