Amazing and easy to make, this stuffed eggplant fan is filled with delicious veggies and can be served over pasta or as a side to any meal.
Preheat oven to 350°F. Holding the stem, cut the eggplant into thin 1/2 inch vertical slices, making sure not to cut through the top of the eggplant. Season with salt and set aside on layers of paper towels for 20 minutes for fluids to drain from the eggplant.
In a large baking dish spread half of tomato sauce or marinara on the bottom of the dish. Place the eggplants in a dish and add couple slices of zucchini, then onion, and tomato between each eggplant slice. Season with oregano, basil and some minced garlic on top. Bake for about 45 minutes to 1 hour, depending on the size of the eggplants.
When done, pour remaining tomato or marinara sauce on top and sprinkle with vegan Parmesan cheese (optional). Serve with your favorite pasta.