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

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

Eggplant lasagna with black olive tapenade is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Eggplant lasagna with black olive tapenade is something that I’ve loved my whole life. They’re fine and they look fantastic.

This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. Season beef with salt and ground black pepper. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! If you like this recipe, you may be.

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

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

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. Coarse salt and freshly ground black pepper.

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

Once mixture is pureed, drizzle in remaining olive oil. Coarse salt and freshly ground black pepper. Wrap up the foil and place it directly on the oven rack. This Vegan Eggplant Lasagna has layers of Eggplant "noodles," a hearty Lentil filling, and a Vegan Ricotta cheese that will blow your mind! Coarse salt and freshly ground black pepper.

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