This dish was inspired by the breakfast my grandmother always made me - Sweet Potato Congee with side dishes of sauteed spinach with black mushrooms, & asian eggplant with savory basil leaves. I took these flavors and spun a westernized twist by layering it into a sweet potato lasagne, and infusing with culturally diverse flavors. The eggplant is marinated in a blend of olive oil and Italian herbs, the spinach and portabello mushrooms tossed with heavy cream and Mexican cheese, and the sweet potatoes dipped in dry curry powder. The end result - a burst of complementary flavors that tastes as familiar as my grandma’s love, but with an exotic twist that dares to venture into unchartered territory. <br />

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