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.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 3

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

Step 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.

Step 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.

Ratings & Reviews