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

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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

Ingredients

  • 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)

Preparation

  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.
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