Roasted Vegetable Eggplant Parmesan

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.