Eggplant and Goat-Cheese "Sandwiches" with Tomato Tarragon Sauce

INGREDIENTS

1 tbsp

olive oil

small onion, chopped

3 cups

canned crushed tomatoes in thick puree (one 28-ounce can)

1 1/2 tsp

dried tarragon

1 1/4 tsp

salt

1 tsp

sugar

1/2 tsp

fresh-ground black pepper

1 cup

dry bread crumbs

1/2 cup

grated Parmesan

eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all

eggs, beaten to mix

Cooking oil, for frying

1/2 lb

mild goat cheese, such as Montrachet, cut into 8 rounds