| 8 | 35 | 403 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 2 |
| 1 eggplant | Eggplant (large; sliced 1 inch thick) |
| 1 cup | Tomato sauce, canned |
| 6 slice(s) | Provolone cheese |
| 1 cup | Spinach (fresh) |
| 1/2 cup | Cherry Tomatoes (sliced in half) |
| 3 leaf | Basil, fresh |
| 1/4 tsp | Red pepper flakes |
| 1/2 tsp | Salt |
1. Preheat your oven to 425 F.
2. In a baking tray arrange the sliced eggplant. Sprinkle the salt and bake for 15-20 minutes.
3. Remove the baked eggplant from the oven and turn your broiler on.
4. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone.
5. Arrange some fresh spinach, cherry tomatoes and basil over the cheese and broil for 3-5 minutes.
6. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast!
| Milk Alternative | 1.7 |
| Vegetables | 8.2 |
