Easiest Way to Prepare Eggplant lasagna with black olive tapenade in 26 Minutes for Mom

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, eggplant lasagna with black olive tapenade. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Eggplant lasagna with black olive tapenade is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Eggplant lasagna with black olive tapenade is something which I have loved my whole life. They are fine and they look wonderful.

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. This "lasagna" recipe cuts out the noodles altogether and uses fresh summer eggplant instead.

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 can achieve that.

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

1. Take For olive tepenade:
2. Make ready 1 medium clove garlic
3. Prepare 100 g black olives
4. Get 2 tablespoon capers
5. Take 2 tablespoon fresh parsley
6. Make ready 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. Get Lasagna:
11. Take 2 small eggplants sliced about 1/4" thick
12. Get 4 tablespoons olive oil
13. Get to taste Salt
14. Get 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. Make ready 1 cup grated parmesan cheese
19. Prepare 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. Try this Olive And Eggplant Tapenade recipe, or contribute your own.

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

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. Remove the pot from the heat. Sprinkle the lasagna with parsley and serve with garlic bread alongside. Войти. gluten-free italian recipes. Смотреть позже. Поделиться.

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