First, I peeled the eggplant to make it easier to chew it better that way.
Then I dipped it in eggs I beat with a bit of goat's milk and real vanilla.
Then I placed them in a bowl of mixed shredded and crumbled cheeses.
I placed them in a glass baking dish sprayed with cooking spray
and baked them at 400 degrees for 40 minutes, until tender.
While they baked, I made the topping.
I sprayed an iron skillet with cooking spray and added the following to saute until slightly brown.
1 medium onion, diced
1 gala apple, diced
1 clove of garlic, minced
1 tablespoon of parsley, chopped
1 tablespoon of cilantro, chopped
fresh ground pepper
Then I added 1 pound of salad tomatoes, cut in half.
I cooked this mixture until the tomatoes were soft and the mixture was moist.
I then added a large bag of fresh spinach and 2 cups of fresh kale on top
placed the lid over the skillet and allowed the greens to soften.
When the sauce was complete and the eggplant was finished baking,
I pour the mixture over the eggplant and sprinkle it with cheese.
Returning the dish to the oven, I baked it for 5 minutes.
Served it hot...and my family...
Obviously loved it...
Hugs and happy cooking!