Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel egg plant, cut into 2 inch cubes. boil in salted water until tender. add cheese mustard, pepper and paprika to white sauce and cook over hot water until cheese melts. in greased baking dish place layer of eggplant, then layer of ham. pour layer of sauce. make other layers until all ingredients are used. cut tomatoes in half and place on top. sprinkle with bread crumbs. bake 25 to 30 minutes at 350.

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.