Recipe: Appetizing Eggplant lasagna with black olive tapenade

Eggplant lasagna with black olive tapenade. This "lasagna" recipe cuts out the noodles altogether and uses fresh summer eggplant instead. This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. Season beef with salt and ground black pepper.

Some eggplant lasagna recipes ask you to grill the eggplant slices instead. A nice tapenade for crostini, crackers or pita bread. Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. You can have Eggplant lasagna with black olive tapenade using 19 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Eggplant lasagna with black olive tapenade

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

Once mixture is pureed, drizzle in remaining olive oil. Coarse salt and freshly ground black pepper. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut. No-Egg Homemade Lasagne Sheets - CookingShooking.

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.

This KETO eggplant lasagna recipe is quick and easy to make! My low carb eggplant lasagna Low carb eggplant lasagna is just like regular lasagna, but with layers of roasted eggplant instead Brush both sides with olive oil. Season with sea salt and black pepper. Roast the eggplant in the oven for. This eggplant lasagna from Delish.com is cheesy and completely meat free.