1/2 red bell pepper julienne
10 basil leaves
3 tablespoons coconut oil
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne
Slice eggplant to desired size (no more than 1/3 to 1/2 inch..but not too thin - it will fall apart).
Prepare eggplant in vinegar soak for roughly 30 minutes. Drain and apply coconut oil (or oil of choice) generously to both sides adding seasoning to one side. (Cumin, coriander, cayenne, whatever you want for your spice...).
Start with the flattest layers of veggies and add whatever veggies you like zucchini, onion, spinach, mushrooms, beets/carrots julienne whatever you want!! Add some herbs for extra kick! Soak basil leaf in water and add half of leaf to top.
Bake in oven at 350 degrees for 20-30 minutes - every oven is different. Give it the fork test - when the eggplant easily pulls away from the skin it is done.