Recipe of Speedy Eggplant lasagna with black olive tapenade

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, eggplant lasagna with black olive tapenade. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Eggplant lasagna with black olive tapenade is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Eggplant lasagna with black olive tapenade is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Prepare 1 medium clove garlic
3. Get 100 g black olives
4. Make ready 2 tablespoon capers
5. Get 2 tablespoon fresh parsley
6. Prepare 1 tablespoon fresh lemon juice
7. Make ready 2 tablespoon extra virgin olive oil
8. Make ready 1 tablespoon black pepper (or less if preferred so)
9. Get to taste Salt
10. Get Lasagna:
11. Prepare 2 small eggplants sliced about 1/4" thick
12. Prepare 4 tablespoons olive oil
13. Make ready 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. Make ready 3 large eggs
18. Take 1 cup grated parmesan cheese
19. Take 1/2 cup grated mozzarella cheese

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

So that’s going to wrap this up for this special food eggplant lasagna with black olive tapenade recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!