2 large eggplants, sliced 1 inch thick
24 oz jar tomato sauce
20 slices provolone cheese
3-4 oz fresh cherry tomatoes, sliced
1 cup fresh spinach or basil
1/2 tsp himalayan salt
Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.
Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.
Serve while still hot.