Slice the eggplant into about 1/2 inch thick disks.
Place the eggplant slices over a wire cooling rack and baking sheet and sprinkle with salt. on both sides of the eggplant. Let sweat for 30 minutes.
Preheat the oven to 400F.
Use a clean dish towel or paper towels and carefully squeeze out the excess water from both sides of the eggplant slices by pressing on the top and the bottom at the same time. This also helps remove the salt.
Place parchment paper on a baking sheet and spray with non-stick spray.
Place the eggplant slices that have been pressed on the parchment paper.
Divide 2 tbs. of balsamic vinegar evenly between the eggplant slices.
Roast for 30 minutes at 400F.
Remove the eggplant from the oven and top with the marinara. Add shredded cheese and sliced veggies. Sprinkle the veggies with a pinch of salt and the Italian seasoning.
Bake at 400F for 10 minutes or until cheese is melted and veggies are slightly soft.