Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a shallow bowl, beat the eggs. place the bread crumbs in another bowl. dip the eggplant slices into egg, then coat with the crumbs. place on a greased baking sheet and bake at 350f for 30 minutes or until crispy, cool. on the bottom of each sub roll, layer the lettuce, eggplant, red peppers, cheese, tomatoes, and olives. sprinkle with the salad dressing and top with top half of sub roll.

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.