In saucepan heat oil, add onion and cook until tender, about 5 minutes. Add crushed tomatoes, tomato paste, tarragon, salt, garlic powder, basil and sugar. Simmer, stirring occasionally for 25-30 min.

While sauce is cooking, combine panko, parmesan cheese, and salt in a bowl. In another bowl put the beaten eggs.

Heat oil in frying pan and preheat oven to 350 degrees.

Dredge each eggplant slice in eggs then breading mixture.

Place eggplants in frying pan. Fry on each side about 2 minutes or until golden brown and then flip. Do this in batches (adding more oil if needed).

Place each eggplant on paper towel to drain excess oil.

Place eggplant on greased baking sheet. Put 1-2 Tbsp. (depending how big eggplant slices are) of goat cheese on top of half of the slices of eggplant. Top each with another eggplant slice. Bake until cheese melts, 10 min.

Put about ¼ c. marinara sauce on sandwich sprinkle with either goat cheese or shaved parmesan- your choice! Top with fresh basil or fresh parsley