Eggplant Torte with Pesto and Sun-Dried Tomatoes

Name: Eggplant Torte with Pesto and Sun-Dried Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams 32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about; 5 cooked lasagna noodles, cut into thirds; 2 mediums eggplant, cut lengthwise into 1/2-inch-thick slices; 59 milliliters Pesto; 113 grams thinly sliced provolone cheese; 0 teaspoons salt; 118 milliliters ounces sun-dried tomatoes, packed without oil (about; 237 milliliters boiling water

Eggplant Torte with Pesto and Sun-Dried Tomatoes requires approximately 45 minutes from start to finish. This vegetarian recipe serves 8. One serving contains 262 calories, 11g of protein, and 8g of fat. A mixture of diagonally bread baguette, lasagna noodles, pesto, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Sprinkle salt over 9 eggplant slices; reserve any remaining slices for another use.

Ingredients you will need

Eggplant

Salt

Place eggplant on a baking sheet coated with cooking spray; broil 10 minutes on each side or until lightly browned. Cool; halve slices crosswise.

Ingredients you will need

Cooking Spray

Eggplant

Equipment you will use

Baking Sheet

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

Ingredients you will need

Tomato

Water

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.

Ingredients you will need

Cooking Spray

Cheese

Pasta

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Spread half of pesto over cheese; top with 9 eggplant pieces.

Ingredients you will need

Eggplant

Cheese

Spread

Pesto

Sprinkle half of tomato over eggplant. Repeat layers, ending with noodles. Cover with plastic wrap, allowing plastic wrap to extend over edges of dish.

Ingredients you will need

Eggplant

Pasta

Tomato

Wrap

Equipment you will use

Plastic Wrap

Place an empty 8 1/2 x 4 1/2-inch baking dish on top of torte.

Equipment you will use

Baking Pan

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.