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Ingredients

1. 1 tablespoon olive oil
2. 1 small onion, chopped
3. 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
4. 1 1/2 teaspoons dried tarragon
5. 1 1/4 teaspoons salt
6. 1 teaspoon sugar
7. 1/2 teaspoon fresh-ground black pepper
8. 1 cup dry bread crumbs
9. 1/2 cup grated Parmesan
10. 2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
11. 4 eggs, beaten to mix
12. Cooking oil, for frying
13. 1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds

Description

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Food & Wine