Roasted Vegetable Tarts

Name: Roasted Vegetable Tarts
Ingredients: 1 medium eggplant (about 12 ounces), sliced 1/4 inch thick; 2 medium Portobello mushrooms, caps only, sliced 1/4 inch thick; 2 medium shallots, thinly sliced; 1 medium red bell pepper, cut into 1/2-inch dice; 1 medium zucchini, sliced crosswise 1/4 inch thick; 2 tablespoons olive oil; Salt; Freshly ground pepper; 4 ounces Roquefort or other blue cheese, crumbled; 3 ounces cream cheese, softened; 1 large egg; 1 tablespoon freshly grated Parmesan cheese; 2 prepared pie crusts, not in tins (15-ounce package)