Baked Eggplant with Tomatoes and Basil

Ingredients

• 1 count large eggplant, sliced into 1/2-inch rounds
• 2 cup Roma tomatoes, chopped
• 0.25 cup fresh basil, chopped
• 3 tbsp extra virgin olive oil
• 0.5 count yellow onion, finely chopped
• 1 tsp granulated garlic
• 1 tsp sea salt
• 0.5 tsp black pepper
• 1 tsp oregano
• 1 tbsp balsamic vinegar
• 1 can (14.5 oz) fire roasted tomatoes, undrained
• 2 tbsp pine nuts
• 0.25 cup shredded vegan cheese
• 0.25 tsp red pepper flakes
• 2 tbsp parsley

Instructions