Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375*. slice eggplant very thin, no more than 1/4". salt slices lightly and let them stand about 10 minutes. then pat dry with paper towels. beat the egg with milk in one bowl, combine wheat germ and herbs in another. dip the eggplant slices in liquid, then dredge in wheat germ. bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

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.