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