Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oil in pan on medium till a splash of water sizzles on it. put everything in a giant freezer ziploc bag except the eggplant, oil and eggs. skake it up well. lightly beat eggs in a bowl. dip eggplant slices in egg and add to bag about 3-4 at a time. shake them up good. place battered slices in hot oil. flip after 2 minutes. remove when browned on both sides, about 4 minutes total. continue until all slices are done. i always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).

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.