Eggplant And Goat-Cheese Sandwiches With Tomato Tarragon Sauce

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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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