Eggplant pizza

Preheat the oven to 190 °C.

Wash the eggplants. Cut them lengthwise into strips about 1/2 cm thick (about 6 per eggplant).

Sprinkle salt on the eggplants and drizzle with olive oil.

Place the eggplants on a baking sheet lined with parchment paper and put them in the oven for 10 minutes.

Flip the eggplants over and put them back in the oven for another 5 minutes.

Cut the provolone into pieces and halve the cherry tomatoes.

Sauté the spinach in butter until wilted.

Remove the eggplants from the oven and rinse off the sea salt briefly, then pat them dry. The salt has made the eggplants buttery soft, so its job is done.

Increase the oven temperature to 210 °C.

Spoon the tomato sauce onto the eggplants and top with the spinach, cherry tomatoes, and provolone.

Put the eggplants in the oven until the provolone is melted.

Remove the eggplant pizzas from the oven and finish with basil.