Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel and cut eggplant into 3 x 1/2 inch sticks. soak in ice water a half hour. mix breadcrumbs, salt and pepper. dip eggplant into combined egg and milk, then inches. crumbs; chill 30 minutes. heat oil to 350°f at a depth of 1 inch in large fry pan and cook sticks 10-12 at a time until golden brown, turning once, about 2 minutes. drain on paper towels. serve with your favorite dip (ranch, ketchup, marinara, sweet and sour, mayonnaise mixed with soy sauce, etc.).

Target recipe: preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve.