Eggplant Tomato Gratin
Layers of eggplant, tomatoes, onion and cheese baked in a creamy sauce and topped with bread crumbs...now you know this is going to be good!
Ingredients
1 large eggplant(about 1 1/4 pounds) cut into 1/2-inch thick slices1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.5 cup milk0.25 cup grated Parmesan cheese2 large tomato, cut into 1/2-inch thick slices (about 2 cups)1 medium onion, thinly sliced (about 1/2 cup)0.25 cup chopped fresh basil leaves0.25 cup dry Italian seasoned bread crumbs1 tablespoon chopped fresh parsley1 tablespoon olive oil
Instructions
Heat the oven to 425°F. Spray a baking sheet with vegetable cooking spray. Arrange the eggplant in a single layer on the prepared sheet. Bake for 20 minutes or until the eggplant is tender, turning halfway through the baking time. Spray a 3-quart shallow baking dish with the 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, if desired and oil in a small bowl and sprinkle evenly over the soup mixture.Reduce the heat to 400°F. and bake for 25 miutes or until the eggplant mixture is hot and bubbling. Remove from the oven and let stand for 10 minutes.
Eggplant Tomato Gratin
Layers of eggplant, tomatoes, onion and cheese baked in a creamy sauce and topped with bread crumbs...now you know this is going to be good!
Directions
Print
Heat the oven to 425°F. Spray a baking sheet with vegetable cooking spray. Arrange the eggplant in a single layer on the prepared sheet. Bake for 20 minutes or until the eggplant is tender, turning halfway through the baking time. Spray a 3-quart shallow baking dish with the 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, if desired and oil in a small bowl and sprinkle evenly over the soup mixture.Reduce the heat to 400°F. and bake for 25 miutes or until the eggplant mixture is hot and bubbling. Remove from the oven and let stand for 10 minutes.
Ingredients
1 large eggplant(about 1 1/4 pounds) cut into 1/2-inch thick slices1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.5 cup milk0.25 cup grated Parmesan cheese2 large tomato, cut into 1/2-inch thick slices (about 2 cups)1 medium onion, thinly sliced (about 1/2 cup)0.25 cup chopped fresh basil leaves0.25 cup dry Italian seasoned bread crumbs1 tablespoon chopped fresh parsley1 tablespoon olive oil
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