Serves 4


  • Coconut oil spray
  • 1 eggplant, cut into 1/8 inch slices
  • Sea salt and pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fresh parsley, chopped
  • 3-4 Roma tomatoes, thinly sliced
  • 1-2 tablespoons olive oil
  • Cashew Ricotta(optional)


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Place the eggplant slices on a baking sheet lined with parchment paper and lightly sprayed with coconut oil spray.
  3. Salt and pepper the slices, then season with basil, oregano, and parsley.
  4. Place a tomato slice on top of each eggplant slice.
  5. Drizzle the eggplant and tomato with olive oil and ricotta (optional) and bake for 15 minutes, or until the eggplant and tomato are cooked through.
  6. Serve hot or cold.