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Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, eggplant lasagna with black olive tapenade. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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.

Eggplant lasagna with black olive tapenade is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Eggplant lasagna with black olive tapenade is something that I have loved my entire life.

To get started with this 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 can achieve it.

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

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

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