Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel eggplant, if desired. slice lengthwise or crosswise, about 1/4" thick. salt heavily and allow to stand 30 minutes. rinse well several times and drain. preheat oven to 400*. lightly brush cookie sheet with olive oil. mix bread crumbs and parmesan. dip eggplant slices first in egg then in crumbs, coating well. plce on prepared cookie sheet, then drizzle with olive oil. bake 15-20 minutes, turn, and bake 15 minutes longer or until brown. spoon a dab of marinara sauce and a bit of provolone cheese on each slice. return to oven to melt cheese.

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.