2 Large Eggplants, Sliced 1 Inch Thick
24 oz Jar Tomato Sauce
20 Slices of Provolone Cheese
3-4 oz Fresh Cherry Tomatoes
1 Cup Fresh Spinach
1/2 tsp Himalayan Salt
Pepper Flakes, Optional
Whole Grain Toast, Optional
1. Preheat your oven to 425 degrees. Arranged the sliced eggplants on two baking trays and sprinkle with Himalayan salt. Bake for 15-20 minutes.
2. Remove the baked eggplant from teh oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round and then place one slice of provolone on top of each. Arrange some fresh spinach and cherry tomatoes over the cheese. Broil for 3-5 minutes (checking frequently to prevent burning).
3. Serve while still hot. Can also be placed between whole grain toast!