Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, eggplant lasagna with black olive tapenade. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

This "lasagna" recipe cuts out the noodles altogether and uses fresh summer eggplant instead. Using pre-made sauce cuts down on this dish's prep time Zesty Vegetable Lasagna. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta!

Eggplant lasagna with black olive tapenade is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Eggplant lasagna with black olive tapenade is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Eggplant lasagna with black olive tapenade:

1. Make ready For olive tepenade:
2. Make ready 1 medium clove garlic
3. Make ready 100 g black olives
4. Get 2 tablespoon capers
5. Prepare 2 tablespoon fresh parsley
6. Make ready 1 tablespoon fresh lemon juice
7. Get 2 tablespoon extra virgin olive oil
8. Make ready 1 tablespoon black pepper (or less if preferred so)
9. Get to taste Salt
10. Make ready Lasagna:
11. Take 2 small eggplants sliced about 1/4" thick
12. Take 4 tablespoons olive oil
13. Get to taste Salt
14. Prepare 1 tablespoon ground black pepper
15. Prepare 100-150 grams marinara sauce
16. Prepare 400 grams ricotta cheese
17. Get 3 large eggs
18. Get 1 cup grated parmesan cheese
19. Make ready 1/2 cup grated mozzarella cheese

Try this Olive And Eggplant Tapenade recipe, or contribute your own. Freshly ground black pepper Process until the mixture resembles a rough paste. Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread. Remove the pot from the heat.

Steps to make Eggplant lasagna with black olive tapenade:

1. Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed
2. Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients)
3. Lasagna: pre heat the oven to 350 degree Fahrenheit
4. Slice eggplant into thin strips and place on a baking sheet
5. Brush with olive oil and sprinkle with salt and pepper
6. Roast in the oven until tender, about 10 minutes.
7. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
8. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna
9. Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese
10. Layer a generous amount of olive tepenade prepared on the surface
11. Bake until about 30 minutes or until done
12. Let cool for sometime before you can slice and divide portions
13. Serve warm

Sprinkle the lasagna with parsley and serve with garlic bread alongside. A nice tapenade for crostini, crackers or pita bread. Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Some eggplant lasagna recipes ask you to grill the eggplant slices instead.

So that is going to wrap this up with this exceptional food eggplant lasagna with black olive tapenade recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!