Eggplant parmigiana with a twist

Eggplant parmigiana:
1 large eggplant
1 cup tomato sauce ( I used raos )
2tbs pesto tahini ( or any flavor )
1tbs spicy tahini ( optional for spicy lovers )
1 cup of goat / sheep milk feta cheese ( or your favorite cheese)
Coconut oil spray ( or 1tbs of any oil )
Garnish with fresh parsley (optional)
preheat oven to 425f ( broil )
Slice your eggplant into 1/2 inch circles ( not to thick and not to thin ) On lined parchment parchment paper baking sheet
Broil each side about 7 minutes or until golden brown from both sides & remove from oven when it is done
While eggplant is in the oven combine raos sauce with the pesto & spicy tahini & mix well if needed you can add 3tbs of filtered water (feta cheese will make it watery so be careful not to have too much liquid )
When eggplant is ready , start layering it up starting with eggplant than sauce, feta ... etc
Back to the oven for approximately 5 minutes and feta cheese is melted, serve warm, enjoy.