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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant lasagna with black olive tapenade. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Eggplant lasagna with black olive tapenade is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Eggplant lasagna with black olive tapenade is something that I have loved my entire life.

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!

To get started with this particular recipe, we have to 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. Prepare medium clove garlic
  3. Make ready black olives
  4. Get capers
  5. Get fresh parsley
  6. Make ready fresh lemon juice
  7. Make ready extra virgin olive oil
  8. Make ready black pepper (or less if preferred so)
  9. Prepare Salt
  10. Make ready Lasagna:
  11. Make ready small eggplants sliced about 1/4" thick
  12. Get olive oil
  13. Prepare Salt
  14. Prepare ground black pepper
  15. Prepare marinara sauce
  16. Get ricotta cheese
  17. Take large eggs
  18. Take grated parmesan cheese
  19. Get grated mozzarella cheese

Simply layer everything in a casserole dish and bake it a little in the oven! 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.

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

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. This eggplant lasagna from Delish.com is cheesy and completely meat free. This Eggplant Lasagna Is Cheesy Bliss. by Delish US.

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