As soon as I made this dish, I looked at the end result and thought, "It's a Whoopie Pie!" As I dearly adore them, this added to the pleasure of eating this dish, so I'll always think of this as eggplant Whoopie Pie. I enjoyed this recipe, as did my husband. However, he said that it reminded him of a souffle, and he's not crazy about them. So, he liked it, but it wasn't substantial enough for him. I loved it (I like souffles). This was very quick to make. In fact, have everything ready because once you start cooking, it all goes like the wind.
The dish has great contrasting tastes of sweet tomato sauce, crunchy panko crust, soft eggplant and creamy goat cheese. The tomato sauce has the surprise seasoning of tarragon, rather than the expected sweet basil. It adds a sweet anise flavor that makes the dish distinctive. Of course, you could substitute the basil, but I will always make this with the tarragon. I offer this wonderful recipe for Weekend Herb Blogging, which was created by the amazing Kalyn of Kalyn's Kitchen. This week WHB is being hosted by one of my favorite bloggers, Susan at Food Blogga. Go to her excellent site and see the Roundup of herby recipes by bloggers around the world.