Step-by-Step Guide to Make Quick Eggplant lasagna with black olive tapenade

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, eggplant lasagna with black olive tapenade. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Arrange eggplant cubes on a foil-lined lipped baking sheet, then drizzle with olive oil. This "lasagna" recipe cuts out the noodles altogether and uses fresh summer eggplant instead. This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. I've tried other eggplant lasagna recipes, and they were disappointing.

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

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

Season with sea salt and black pepper. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Lay eggplant slices out onto prepared baking sheets into a single layer. Remove the pot from the heat.

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

Lay eggplant slices out onto prepared baking sheets into a single layer. Remove the pot from the heat. Sprinkle the lasagna with parsley and serve with garlic bread alongside. Some eggplant lasagna recipes ask you to grill the eggplant slices instead. This recipe for Eggplant and Olive Tapenade Pizza was born out of one of those empty the fridge nights, but it was so good we've made it over and I just grabbed a variety of olives from my fridge (Kalamata, green stuffed with anchovies, and black) some olive oil, and a bit of lemon juice and ran.

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