Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the sliced eggplant in salt water, weight down with a plate and soak for at least 1 hour. drain well and pat dry. dip in egg or egg substitute and roll in cracker crumbs. fry in oil til golden or place on a baking sheet sprayed with cooking oil and bake at 350 degrees for 30 minutes, until crispy, turning halfway through. remove, drain on paper towel. on bottom of each bun, layer eggplant, lettuce, peppers, cheese, tomatoes, olives. drizzle with italian dressing, replace bun tops.

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.