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!
Ingredients - Sauce
For the Sauce
For the Ricotta mixture
6. Repeat another layer of eggplant, sauce, ricotta, and
mozzarella. On the final layer, add the eggplant, sauce and
7. Bake in a 350 degree oven for 30-35 minutes until cheese on
top is slightly browned. Let cool for 10 minutes before cutting.
Then garnish with fresh parsley. ENJOY!