1. Preheat oven to 400 degrees F, and coat a cookie sheet with foil. Combine mayonnaise and mustard in a bowl until well blended.

2. Coat each slice of eggplant with the mayo/mustard mixture and then coat each slice with vegan breadcrumbs.

3. Arrange coated eggplant slices on prepared cookie sheet and bake for 45 minutes.

4. While eggplant is baking, saute diced tomatoes, basil, and garlic in olive oil until well heated, and set aside. Serve baked eggplant with a generous portion of tomato mixture. Enjoy!