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.

Yield: 8 servings (serving size: 1 torte slice and 4 bread slices)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 30%
  • Fat: 8.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.3g
  • Carbohydrate: 34.6g
  • Fiber: 4.7g
  • Cholesterol: 11mg
  • Iron: 2.2mg
  • Sodium: 577mg
  • Calcium: 158mg


  • 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)


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Eggplant Torte with Pesto and Sun-Dried Tomatoes Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy