Eggplant Torte with Pesto and Sun-Dried Tomatoes

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.


8 servings (serving size: 1 torte slice and 4 bread slices)

Recipe from

Cooking Light

Nutritional 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


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)


Preheat broiler.

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.

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

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.

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.