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

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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!

Alright, don’t linger, let’s task this eggplant lasagna with black olive tapenade menu with 19 substances which are absolutely easy to receive, and we have to process them at the very least through 13 methods. You should devote a while on this, so the resulting food could be perfect.

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

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. Remove the pot from the heat.

Eggplant lasagna with black olive tapenade process:
  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

Sprinkle the lasagna with parsley and serve with garlic bread alongside. 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. Some eggplant lasagna recipes ask you to grill the eggplant slices instead.

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