ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Eggplant Torte with Pesto and Sun-Dried Tomatoes

Yield 8 servings (serving size: 1 torte slice and 4 bread slices)
If you don't have a spare loaf pan to weigh down the torte, cut a piece of cardboard the size of the pan, and wrap it in foil.


  • 1/4 teaspoon salt
  • 2 medium eggplant, cut lengthwise into 1/2-inch-thick slices
  • Cooking spray
  • 1 cup boiling water
  • 2 ounces sun-dried tomatoes, packed without oil (about 1/2 cup)
  • 5 cooked lasagna noodles, cut into thirds
  • 4 ounces thinly sliced provolone cheese
  • 1/4 cup Pesto
  • 32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 8 ounces)

Nutrition Information

  • calories 246
  • caloriesfromfat 30 %
  • fat 8.3 g
  • satfat 3.1 g
  • monofat 2.2 g
  • polyfat 0.8 g
  • protein 10.3 g
  • carbohydrate 34.6 g
  • fiber 4.7 g
  • cholesterol 11 mg
  • iron 2.2 mg
  • sodium 577 mg
  • calcium 158 mg

How to Make It

  1. Preheat broiler.

  2. Sprinkle salt over 9 eggplant slices; reserve any remaining slices for another use. Place eggplant on a baking sheet coated with cooking spray; broil 10 minutes on each side or until lightly browned. Cool; halve slices crosswise.

  3. Combine boiling water and tomatoes; let stand 10 minutes or until soft. Drain and finely chop.

  4. Coat an 8 1/2 x 4 1/2-inch baking dish with cooking spray; line dish with plastic wrap. Lightly coat plastic wrap with cooking spray. Arrange 5 noodle pieces in bottom of dish; top with half of cheese. Spread half of pesto over cheese; top with 9 eggplant pieces. Sprinkle half of tomato over eggplant. Repeat layers, ending with noodles. Cover with plastic wrap, allowing plastic wrap to extend over edges of dish. Place an empty 8 1/2 x 4 1/2-inch baking dish on top of torte. Place 2 (15-ounce) canned goods upright in dish. Refrigerate overnight.

  5. Remove cans, empty baking dish, and top sheet of plastic wrap. Invert torte onto a platter; remove remaining plastic wrap. Cut torte crosswise into 8 slices. Serve at room temperature with bread slices.