Place them on a baking pan lined with parchment paper and roast in the oven for 20-25 minutes, until golden brown.
When the eggplant is done, place your hummus in a plastic baggie and cut off one corner (kinda like icing). You can definitely just spoon the hummus onto the eggplant too, I just found it was prettier if I swirled it out like icing onto each eggplant disc.
Sprinkle with each tostada with feta, toasted pine nuts, Manitoba Harvest onion, garlic + rosemary Hemp Heart Toppers, and chopped basil.
Look for a skinnier eggplant at your grocery store that doesn’t bell out too much at the bottom.
Per serving: Calories 228; Fat 21.0g (Sat 3.2g); Protein 4.5g; Carb 8.8g (net carb 4.1g); Fiber 4.7g; Sodium 81mg