Eggplant Torte with Pesto and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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) |
Directions:
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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