Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix eggplant with egg, then coat with breadcrumbs. fry until golden brown. set aside. add 1/8 tsp pepper and 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) to 1/2 cup spaghetti sauce. arrange 8 eggplant slices in baking dish (8"x8"). pour sauce over eggplants and top with half of cheese and bell peppers. repeat procedure using the remaining ingredients. bake in a preheated oven at 350ºf for 25 minutes. let stand for 5 minutes before serving.

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.