Preheat oven to 400°F. Cut eggplant into 1/2" slices(rounds) and place on parchment paper lined cookie sheet.

Crush and mince garlic, put in a small bowl with the olive oil.

With a silicone pastry brush, paint both sides of eggplant rounds with olive oil/garlic mixture, add more olive oil if necessary). Sprinkle lightly with salt(top side only)

Bake in preheated oven for 15 minutes until very soft and lightly browned.

While eggplant is baking, prepare the tomato reduction.

In a non stick pan, melt coconut oil. Saute garlic, onion and green pepper for about 5 minutes.

Add tomatoes, salt, pepper and Italian seasoning. Cook on med-high heat stirring occasionally until tomatoes are soft and 1/2 the liquid has evaporated, about 5 minutes.

drizzle balsamic vinegar over tomato mixture in a circular motion, and cook for another 2 minutes.

When eggplant is ready remove from oven and put 1 tablespoon or so of parmesan cheese on each round. Top with tomato reduction and garnish with chopped cilantro(if desired).

If you are making this for later use, store eggplant and tomato reduction separately in airtight containers in fridge for up to 3 days.

Assemble as described above and microwave for 2 minutes (single serving of 3 pieces), or on a parchment lined baking sheet in a preheated 400°F oven(for multiple servings) for 15 minutes.