Line a baking sheet with parchment paper. Place eggplant slices on the baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper.
Roast in preheated oven for 15 minutes, then spread a small amount of crushed tomatoes on the top of each eggplant slice. Sprinkle with chopped garlic and cheese. Top with mushroom and bell pepper slices. Salt lightly.
Return to oven and bake an additional 10-15 minutes, or until the cheese begins to bubble and turn golden brown around the edges.
Garnish with fresh chopped basil. Serve and enjoy!
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