1 Bunch Baby Spinach
1 Cup Shredded Mozzarella Cheese
1 Handful of Fresh Basil, chopped
2 tsp Garlic Powder
1 Tbsp Maple Sugar
Slice eggplant 1/2 thick. Then salt the slices liberally on both sides and let them rest on paper towels for 2-4 hours. Rinse and pat dry.
In a bowl combine the mozzarella cheese, basil, garlic powder and maple sugar.
Grill the eggplant on each side 3-4 minutes. Once you have flipped the eggplant, top with the spinach.
Then sprinkle the mozzarella mixture on top of the spinach and broil until the cheese is golden.