Eggplant lasagna with black olive tapenade
Eggplant lasagna with black olive tapenade

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, eggplant lasagna with black olive tapenade. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Eggplant lasagna with black olive tapenade is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Eggplant lasagna with black olive tapenade is something which I have loved my entire life. They are nice and they look fantastic.

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

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

So that’s going to wrap this up for this exceptional food eggplant lasagna with black olive tapenade recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!