Eggplant lasagna with black olive tapenade.
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, eggplant lasagna with black olive tapenade. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Eggplant lasagna with black olive tapenade is one of the most favored of recent trending foods in the world. It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Eggplant lasagna with black olive tapenade is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to 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:
- {Get of For olive tepenade:.
- {Make ready of medium clove garlic.
- {Prepare of black olives.
- {Make ready of capers.
- {Take of fresh parsley.
- {Take of fresh lemon juice.
- {Take of extra virgin olive oil.
- {Make ready of black pepper (or less if preferred so).
- {Make ready of Salt.
- {Make ready of Lasagna:.
- {Get of small eggplants sliced about 1/4" thick.
- {Make ready of olive oil.
- {Make ready of Salt.
- {Make ready of ground black pepper.
- {Take of marinara sauce.
- {Prepare of ricotta cheese.
- {Make ready of large eggs.
- {Take of grated parmesan cheese.
- {Make ready of grated mozzarella cheese.
Instructions 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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