Remove the eggplant from the baking sheet, line with parchment paper and spray with oil spray. Place the eggplant back on the sheet in a single layer. Drizzle eggplant with 2 Tablespoons olive oil and sprinkle with sea salt and black pepper. Bake in the oven for about 10 minutes until it starts to get soft.
while the eggplant is baking, heat 1 Tablespoon olive oil in a medium-sized skillet over medium heat and saute the kale and zucchini rounds with the coconut aminos and a pinch of sea salt for about 2 - 3 minutes. Place in a small bowl and set aside.
Remove eggplant from the oven. Spread a layer of tomato sauce on top of each eggplant slice. Add about 2 Tablespoons of the zucchini and kale mixture, some fresh basil and a sprinkle of Brazil Nut Parmesan Cheese.
Drizzle with the remaining olive oil and sea salt, and bake for another 10 minutes. remove from the over and serve hot or let pizzas cool on baking sheet to allow for them to firm up.