- 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)
- 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
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.