Begin by preheating the oven to 200°C/390°F, and then slice up your eggplant or potatoes. I used one of each, but you only need 2 vegetables in total. Eggplant is a low-carb option. Sliced daikon radish would also work!
Add olive oil, salt, and pepper to sliced eggplant/potatoes. Mix to coat evenly and spread in one layer on a baking tray, along with the garlic cloves. Bake for 40-50 minutes flipping the slices halfway through.
Mix sliced cherry tomatoes, avocado, olive oil, balsamic vinegar, basil, parmesan, salt, and pepper.
Remove the garlic from the pan after 25 minutes of roasting, then slice it up, and mix it into the bruschetta.
When vegetable slices are finished cooking, top with bruschetta mix.
Garnish with fresh basil if desired. Serve immediately, and enjoy!