Roasting Vegetables
1 Eggplant, sliced to 1/2 inch thick pieces
1 cup Mushrooms, sliced
8 cloves Garlic thinly sliced
2 Tbsp Basil (I used Gourmet Garden, fresh basil in a tube)
2 Tbsp Olive oil
Tomato Sauce
1-quart home-canned tomatoes drained and crushed
6 spring onions (scallions)
1 ½ teaspoons Sea salt
1 tsp garlic powder
1 Tbsp Olive oil
1 Tbsp agave syrup
Mozzarella cheese as desired (may use non-dairy substitute)
Parmesan cheese as desired (may use non-dairy substitute)
Directions
- Spray a baking sheet with olive oil.
- Arrange eggplant slices in a single layer on prepared sheet.
- Mix basil and two Tbsp of olive oil to make a paste.
- Spread paste over each eggplant slice.
- Place sliced garlic, then sliced mushroom atop the eggplant slices.
- Roast at 400 degrees F. until desired tenderness
- Prepare the tomato sauce while waiting for the vegetables to roast.
- Preheat a sauce pan on medium heat.
- Add 1 Tbsp olive oil
- Saute sliced spring onions
- Add crushed tomatoes, salt and garlic powder.
- Allow mixture to simmer while waiting for the vegetables to roast.
- Place tomato mixture evenly atop each eggplant slice
- Add "cheeses" as desired.
- Bake at 400 degrees F. until cheeses are melted, but not brown.
