1 teaspoon Salt
1 ½ cups Marinara Sauce
1 cup Shredded Mozzarella Cheese
¼ cup chopped Baby spinach
⅓ cup chopped Cherry Tomatoes
2 teaspoon olive oil
2 teaspoon Dried oregano or Italian Herbs
1. Cut the eggplant in thick slices. Place the slices into a plate with a paper towel. Sprinkle both sides with salt. Let it rest for 30 minutes. Then, clean the excess water from the eggplant with another paper.
2. Preheat the oven to 375 F°. Cover the cooking pan with parchment paper. Set the slices separately. Brush them with olive oil and add the oregano. Bake for 20-25 minutes.
3. Remove carefully from the oven and add the marinara sauce, cherry tomatoes, spinach and cheese to taste.
4. Switch the oven to broil. Bake for 5 minutes until the cheese melts and is lightly brown.