Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

Target recipe: preheat oven to 350°f lightly oil baking sheet. sprinkle eggplant rounds with salt and pepper. place flour and eggs in separate shallow bowls. mix breadcrumbs and parmesan cheese in another shallow bowl. coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere. heat 2 tablespoons oil in heavy large skillet over medium-high heat. add 4 eggplant rounds to skillet. cook until golden brown, about 5 minutes per side; transfer to prepared sheet. repeat with remaining oil and eggplant rounds. spread 2 tablespoons ricotta cheese over each round. top each with sauce and mozzarella cheese, dividing equally. bake until rounds are heated through and cheese is melted, about 15 minutes.