INGREDIENTS
2
Eggplants
1
Onion, small
1 tsp
Tarragon, fresh
3 cups
Tomatoes in thick puree, fresh or canned
4
Eggs
1/2 tsp
Black pepper, fresh ground
1 1/4 tsp
Salt
1 tsp
Sugar
1
Cooking oil
1 tbsp
Olive oil
1 cup
Bread crumbs, dry
1/2 lb
Goat cheese, mild
1/2 cup
Parmesan, grated