Things I changed:
-When it came time to add herbs to the roasted eggplant slices, I added some dried herbs, paprika, and red pepper flakes for a little kick.
-I then used tomato and basil pasta sauce as a shortcut because I didn't have can of diced tomatoes on hand and one of my roommates was using the stove.
-Instead of mozzarella, I used sharp cheddar cheese from the Cabot brand because it's known to have no lactose. It's what I had in my fridge and to be honest it worked quite well! I will probably try to recipe again with real mozzarella because my stomach can handle a little bit of it.
Thank you to Anne for hosting the next Pin to Present linkup. What Pinspiration have you been using recently?
P.S. Check out my friend's food blog! She makes amazing and simple dishes, and has given me some great recipes in the process. So good!!
