Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce

Ingredients

• 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

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