Preheat oven to 425 degrees.
Slice the eggplant into 1-inch thick round pieces.
In two baking trays, arrange the sliced eggplants.
Sprinkle with the Himalayan salt and bake for 15-20 minutes.
Remove the baked eggplant from the oven and turn your broiler on.
Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone.
Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes.
Make sure you keep a close look while the eggplant is under the broiler, they can burn fast.