Preheat oven to 450F and grease a 9X14 inch casserole dish.

Slice the eggplant then arrange the slices evenly on the bottom of the dish to make a layer and drizzle 3 tbsp olive oil on top.

Transfer the casserole dish to the oven and roast the eggplant slices for 20 minutes, or until golden brown.

Meanwhile, heat 2 tbsp olive oil in a medium skillet over medium heat. Sweat the onion for 4 minutes then stir in the broccoli florets and continue cooking for 5 more minutes.

Stir in the green onion, fresh basil, fresh spinach and continue to cook, stirring often, for 2-3 minutes or until the spinach is wilted.

Turn off the heat, remove skillet from the stove then gently stir in the avocado and tomato cubes and 1 teaspoon sea salt.

Reduce oven temperature to 400F then remove the casserole dish from the oven and spread the veggie mixture evenly on top of the roasted eggplant layer.

Beat the eggs in a large mixing bowl then pour the egg mixture evenly into the cooked vegetables.

Transfer the casserole dish to the oven. Bake for 35 Minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean. (To make sure that the eggs are cooked through, a thermometer inserted in the center of the dish should indicate 160F.)