Eggplant Tomato Gratin Recipe
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Ingredients
- Vegetable cooking spray
- 1 large eggplant (about 1 1/4 pounds)cut into 1/2-inch thick slices
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 2 large tomatoes, cut into 1/2-inch thick slices (about 2 cups)
- 1 medium onion, thinly sliced (about 1/2 cup)
- 1/4 cup chopped fresh basil leaves
- 1/4 cup Italian-seasoned dry bread crumbs
- 1 tbsp. chopped fresh parsley (optional)
- 1 tbsp. olive oil
- Heat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Arrange the eggplant in a single layer. Bake for 20 minutes or until tender, turning halfway through baking. Spray 3-quart shallow baking dish with cooking spray.
- Stir the soup, milk and cheese in a small bowl.
- Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish. Repeat the layers.
- Stir the bread crumbs, parsley and oil in a small bowl. Sprinkle over the soup mixture.
- Reduce the heat to 400 degrees F. and bake for 25 miutes or until hot and golden brown. Let stand for 10 minutes.
- Can be prepared ahead up to topping with the bread crumb mixture. Cover and refrigerate overnight. Add the bread crumb mixture and bake at 400 degrees F. for 30 minutes or until hot and golden brown.
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