Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.

Target recipe: slice eggplants into 1/2" slices; sprinkle with 2 teaspoons. salt. roll slices, moistened, in flour. fry slices in heated oil, in skillet until brown on each side. drain. add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook 10 minutes. cool slightly, bend mixture or push through strainer. place half the mixture in greased baking dish. add a layer of eggplant slices and a layer of cheese slices. top with remaining tomato mixture and sprinkle top with cheese. bake at 400 degrees for 20 minutes.