Eggplant Pesto Parm - Tri-Wellness

Eggplant Pesto Parm - Tri-Wellness

lisashanken.com

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Ingredients

  • 1 Large eggplant (cut in round 1/4 inch discs, skin on)
  • 1/4 tsp sea salt
  • 4 cups Baby Spinach Leaves
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Parmesan cheese (shredded or grated)
  • 1 cup tomato sauce
  • 1/4 cup Low-Fat Mozzarella (*I prefer to use goat's milk mozzarella)

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