No offense to my mother but I decided to try to tweak one of her best recipes to give a little more of a Mediterranean flare. So instead of your traditional Italian lasagna I hopped around the Mediterranean region, from Morocco with tumeric, coriander, and cinnamon to Greece with the kalamata olives. The big change more than the spices that are used in this recipe is that you use eggplant in place of pasta. To be honest I could barely tell the difference using the eggplant versus the noodles.
So if you are anywhere on the gluten sensitivity spectrum this would be a great substitution for you. Feel free to tweak as needed to suit your tastes. If you don't like as much spice cut back on the chili flakes. Laura doesn't like olives so I just added those as a garnish at the end but you are olive eaters I would recommend mixing it directly into the sauce. Hope you enjoy this one, we sure did!
The Cook & The Coach
Healthy is a LIFESTYLE.