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Eggplant, Two-Tomato, And Pesto Torte

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Ingredients
  Eggplants 3 1⁄2 Pound (3 Medium)
  Olive oil 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Olive oil 1 Tablespoon
  Onion 1 Large, chopped
  Sun dried tomatoes 1⁄3 Cup (5.33 tbs), cut with scissors into small pieces
  Canned italian plum tomatoes 28 Ounce, drained (1 Can)
  Zucchini 1⁄2 Pound, thinly sliced (2 Small)
  Dried oregano/1 tablespoon chopped fresh oregano leaves 1 Teaspoon
  Raspberry vinegar 1 Tablespoon
  Freshly ground black pepper To Taste
  Garlic 3 Clove (15 gm), peeled
  Fresh basil leaves 1 1⁄2 Ounce, lightly packed (2 Cups)
  Shredded parmesan cheese 1⁄4 Cup (4 tbs)
  Dry bread crumbs 1 Cup (16 tbs) (Packaged / Fresh)
  Jack cheese/Mozzarella cheese 6 Ounce, sliced (Regular / Low Fat)
  Shredded parmesan cheese 3 Tablespoon
  Salt To Taste
Directions

To Bake Eggplant: Preheat oven to 400°F.
Cut ends off eggplant, peel and slice crosswise into 1/4- to 3/8-inch slices.
Cover 2 baking sheets with heavy foil.
Generously brush with olive oil.
Arrange eggplant slices close together in 1 layer.
Brush tops with olive oil.
Bake for 12 minutes.
Rotate baking sheets and bake 12 to 15 minutes longer or until eggplant is very soft and bottoms are lightly browned.
Remove from oven and loosen from baking sheet with a spatula; leave on baking sheets until cool enough to handle.
To Make Tomato Sauce: While eggplant bakes, in a large skillet over moderately high heat, heat olive oil.
Add onion and saute, stirring, for 2 minutes.
Cover pan with a sheet of wax paper and a lid and cook over low heat, stirring occasionally, until onion is soft but not brown, about 10 minutes.
Meanwhile, place sun-dried tomatoes in 2-cup micro-wavesafe measure with 1 cup water.
Cover with plastic wrap and microwave on high (100%) for 3 to 4 minutes, or until very soft.
Remove tomatoes to a food processor with the metal blade, add 1/4 cup of the liquid, and process until pureed.
Cut canned tomatoes in half, squeeze out seeds, and remove any hard stems.
Add to food processor and pulse until chunky.
Stir into onions.
Add zucchini, oregano, vinegar, and salt and pepper to taste.
Cook, uncovered, over moderate heat, stirring occasionally, until zucchini is soft, about 5 to 7 minutes.
To Make Pesto Sauce: In a food processor with the metal blade, mince garlic.
Add basil and parmesan.
Process until ground.
Add 3 tablespoons water and pulse to incorporate.
To Assemble: Grease or spray a 9-inch springform pan.
Sprinkle bread crumbs over bottom.
Spoon 1 cup tomato sauce over crumbs; it will not cover them.
Arrange a third of the eggplant over sauce.
Spread with 1 cup tomato sauce, layer with half the sliced cheese, half the pesto, a third of the eggplant, 1 cup tomato sauce, the remaining cheese, pesto, eggplant, and tomato sauce. (Torte may be refrigerated, covered, up to 2 days or frozen up to 1 month.
Defrost on rimmed plate in refrigerator for 2 days or at room temperature for 8 hours.
Juices will leak out as it defrosts.
The torte is best baked one day before serving and reheated.) To Bake: Preheat the oven to 400°F.
Wrap springform bottom in heavy foil (if it has been frozen, it will leak) and place on baking sheet.
Bake, covered with foil, in center of oven until heated through, 40 minutes if at room temperature, 50 to 60 minutes if cold.
Sprinkle with parmesan cheese and bake, uncovered, for 10 minutes.
Let stand 15 minutes before serving or bring to room temperature and refrigerate, covered, overnight.
To reheat, bring to room temperature and bake, uncovered, at 400°F.
for 15 to 20 minutes or until heated through.
Before serving, remove sides of springform and place torte on serving platter.
Garnish with fresh basil leaves, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable
Interest: 
Everyday

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