Eggplant lasagna with black olive tapenade. 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. This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef.

Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! If you like this recipe, you may be. Try this Olive And Eggplant Tapenade recipe, or contribute your own. You can cook Eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you cook that.

Ingredients of Eggplant lasagna with black olive tapenade

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

Process until the mixture resembles a rough paste. Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread. A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto. View top rated Eggplant and olive tapenade recipes with ratings and reviews.

Eggplant lasagna with black olive tapenade step by step

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.

Eggplant And Olive Salad (Capunatina), Eggplant And Bacon Skewers, Garlic Food Network invites you to try this Black and Green Olive Tapenade recipe from Wolfgang Puck. Stacked Tomato Salad with Black Olive. Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer. Hi guys, I hope you all enjoyed this long Labour Day weekend!