Eggplant Torte with Pesto and Sun-Dried Tomatoes

Ingredients

• 8 ounces diagonally bread baguette french toasted cut ()
• 5  lasagna noodles cooked cut into thirds
• 2 medium eggplant cut lengthwise into 1/2-inch-thick slices
• 0.3 cup pesto 
• 4 ounces provolone cheese thinly sliced
• 0.3 teaspoon salt 
• 0.5 cup sun-dried tomatoes packed
• 1 cup water boiling

Equipment

• baking sheet
• plastic wrap
• baking pan
• broiler

Directions

1. Preheat broiler.
2. Sprinkle salt over 9 eggplant slices; reserve any remaining slices for another use.
3. Place eggplant on a baking sheet coated with cooking spray; broil 10 minutes on each side or until lightly browned. Cool; halve slices crosswise.
4. Combine boiling water and tomatoes; let stand 10 minutes or until soft.
5. Drain and finely chop.
6. 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.
7. Spread half of pesto over cheese; top with 9 eggplant pieces.
8. Sprinkle half of tomato over eggplant. Repeat layers, ending with noodles. Cover with plastic wrap, allowing plastic wrap to extend over edges of dish.
9. Place an empty 8 1/2 x 4 1/2-inch baking dish on top of torte.
10. Place 2 (15-ounce) canned goods upright in dish. Refrigerate overnight.
11. Remove cans, empty baking dish, and top sheet of plastic wrap. Invert torte onto a platter; remove remaining plastic wrap.
12. Cut torte crosswise into 8 slices.
13. Serve at room temperature with bread slices.