Eggplant Torte With Pesto And Sun-Dried Tomatoes – a delicious recipe with salt, eggplant, Cooking spray, boiling water, tomatoes, lasagna noodles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
1121
kcal
Calories
72
g
Fat
96
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 teaspoon salt, 2 medium eggplant, cut lengthwise into 1/2-inch-thick slices, Cooking spray, 1 cup boiling water, and more.
Yes, Eggplant Torte With Pesto And Sun-Dried Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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