Preheat oven to 425’F, place racks in upper and lower thirds of oven

Line two baking sheets with parchment paper

Toss eggplant pieces with ¼ cup olive oil and ¼ tsp. kosher salt

Spread eggplant out on baking sheets

Roast until tender, about 20 minutes, turn over half way through cooking

Remove from oven

Place rack in center of oven, lower heat to 400’F

While eggplant is roasting, beat eggs with garlic, salt and pepper

Heat an oven proof skillet on the stove over medium-high heat

Add diary-free margarine and remaining olive oil

When sizzling add half of tomatoes in an over lapping layer

Sprinkle lightly with salt, then layer half of eggplant

Repeat with remaining tomatoes and eggplant

Pour in eggs

Bake in oven until set and edges are slightly browned, about 20 minutes

Let cool slightly, serve warm or at room temperature