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!
serves
8
people
Ingredients
cost per recipe: $6.08
The price is determined by the national average.
-
1
large eggplant(about 1 1/4 pounds) cut into 1/2-inch thick slices
-
1
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
-
1/2
cup milk
-
1/4
cup grated Parmesan cheese
-
2
large tomato, 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 dry Italian seasoned bread crumbs
-
1
tablespoon chopped fresh parsley
-
1
tablespoon olive oil
How to Make It
Step 1
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.
Step 2
Stir the soup, milk and cheese in a small bowl.
Step 3
Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish. Repeat the layers.
Step 4
Stir the bread crumbs, parsley, if desired and oil in a small bowl and sprinkle evenly over the soup mixture.
Step 5
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.
Recipe Tips
- Make-Ahead: This dish can be prepared ahead through step 3. Cover and refrigerate overnight. Proceed with step 4 and bake at 400°F. for 30 minutes or until the eggplant mixture is hot and bubbling.
