This is three recipes in one!  A delicious meal for the fall season.

What You’ll Need:

1/2 cup plus 2 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh basil, chopped

One large globe eggplant cut lengthwise into 1/8 inch slices (Can also substitute zucchini, if preferred)

1/2 pound cherry tomatoes on the vine

Half pound of mushrooms sliced

3 teaspoons garlic, minced

Sea salt and fresh ground pepper

Half a cup of shredded Parmesan

What to Do:

Preheat oven to 400°.

Wash and dry cherry tomatoes and place on a small baking sheet. Toss with 1 tablespoon of olive oil and 1 teaspoon of garlic and salt and black pepper to taste.

Then, place sliced mushrooms on a small baking sheet and toss with 1 tablespoon of olive oil, 1 teaspoon of garlic salt and pepper.

Roast tomatoes and mushrooms separately for about 20 minutes until tomatoes are blistering and mushrooms are brown. Smash tomatoes with a fork to make a chunky sauce.

In a small mixing bowl add 1/2 cup of olive oil, fresh chopped basil, rosemary and thyme, 1 teaspoon of minced garlic add salt and pepper to taste and whisk until herbs are completely blended into the oil.

Spray large baking sheet with olive oil and place sliced eggplant on baking sheet. Brush both sides of eggplant with the herbed olive oil. Roast for about 15 to 20 minutes until eggplant is soft enough to fold in half.

Once eggplant is done, place a heaping tablespoon of the cherry tomato sauce and a heaping tablespoon of the mushrooms on half of the eggplant.  Sprinkle with shredded Parmesan and fold in half.

Drizzle remaining cherry tomato sauce on top of eggplant wraps. Roast for about 15 to 20 minutes until cheese is melted.  Enjoy!

Store leftover herb oil in a glass jar and keep at room temperature.