This healthier version of eggplant parmesan is what's for dinner, thanks to Kate at Cookie & Kate. The dish is more traditionally Italian because the eggplant is not breaded--a win-win because the dish is easier to make and sits better on the belly (in more ways than one ;).
Adding the kale is my take on the sauce she makes. I'm going to do this by removing the stems, chopping small pieces of 3-4 cups of kale, and sautéing it in (just after the onions, between step 4 and 5 of the recipe) until it softens a bit. It may work best to sauté the kale separately and add it in at the same time as the canned tomatoes, but I'm too impatient for that!
Note, too, that you can use canned pasta sauce, if you prefer.
Buon appetito!
Photo (cropped): Cookie & Kate