Eggplant lasagna with black olive tapenade.
Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, eggplant lasagna with black olive tapenade. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Eggplant lasagna with black olive tapenade is one of the most popular of recent trending foods on earth. It's appreciated by millions daily. It's easy, it is quick, it tastes yummy. Eggplant lasagna with black olive tapenade is something which I have loved my whole life. They're nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook 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:
- {Take of For olive tepenade:.
- {Prepare 1 of medium clove garlic.
- {Get 100 g of black olives.
- {Get 2 tablespoon of capers.
- {Get 2 tablespoon of fresh parsley.
- {Make ready 1 tablespoon of fresh lemon juice.
- {Make ready 2 tablespoon of extra virgin olive oil.
- {Prepare 1 tablespoon of black pepper (or less if preferred so).
- {Make ready to taste of Salt.
- {Prepare of Lasagna:.
- {Make ready 2 of small eggplants sliced about 1/4" thick.
- {Get 4 tablespoons of olive oil.
- {Make ready to taste of Salt.
- {Take 1 tablespoon of ground black pepper.
- {Take 100-150 grams of marinara sauce.
- {Prepare 400 grams of ricotta cheese.
- {Get 3 of large eggs.
- {Get 1 cup of grated parmesan cheese.
- {Take 1/2 cup of grated mozzarella cheese.
Steps to make Eggplant lasagna with black olive tapenade:
- Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed.
- Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients).
- Lasagna: pre heat the oven to 350 degree Fahrenheit.
- Slice eggplant into thin strips and place on a baking sheet.
- Brush with olive oil and sprinkle with salt and pepper.
- Roast in the oven until tender, about 10 minutes..
- Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl..
- Prepare a large baking dish with non-stick cooking spray and begin layering lasagna.
- Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese.
- Layer a generous amount of olive tepenade prepared on the surface.
- Bake until about 30 minutes or until done.
- Let cool for sometime before you can slice and divide portions.
- Serve warm.
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