How to Prepare Super Quick Homemade Eggplant lasagna with black olive tapenade

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We hope you got benefit from reading it, now let's go back to eggplant lasagna with black olive tapenade recipe. You can cook eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you do it.

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

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

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.

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