Hearty Roasted Vegetable Tart with Eggplant Crust Recipe - Beard and Bonnet

Ingredients

• 3 medium eggplants, sliced lengthwise into 0.5 inches (1.27 centimeters) pieces
• 2 zucchini, cut on the diagonal
• 1 yellow squash, cut on the diagonal
• 6 to 8 small asparagus
• 1 handful of grape tomatoes, halved
• 1 shredded mix of fontina and asiago cheeses
• 2 tablespoons (30 milliliters) grated Parmesan cheese
• Olive oil for drizzling
• Salt to taste
• Pepper to taste
• Chopped basil
• Chopped parsley