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Eggplant Tomato Gratin

Eggplant Tomato Gratin

3.5 6

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

view nutrition info

How to Make It

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.
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.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

Buy Now

Ratings & Reviews

(6)
  • Brian R.

    August 23, 2017

    Never again!!!!

    This might be a good meal if you don't actually follow the recipe. Do everything Campbell's asks you to do and you end up with eight pathetic stacks of vegetable that taste like salty parsley and onion. If I ever attempt to make this again, I would double the amount of ingredients, not bake the eggplant in advance, use diced tomato and sauce instead of tomato slices, and caramelize the onions. I would also add layers of mozzarella cheese (because no one is going to taste that 1/4 cup of parmesan in all that salted parsley-flavored goo), layer everything like a decent casserole or lasagna and bake covered. While we're at it, lets replace the Campbell's soup with a nice white sauce. Of course, this alters the nutritional value of the meal, but as the original meal was essentially a salted onion, I figure a few added calories can't hurt. You ruined my evening Campbell's.

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  • IFortuna

    March 3, 2014

    Delicious

    If you are using fresh veggies, I see no reason to mask their flavor with hot peppers and garlic. This is fine just as it is. Seasoned bread crumbs are a nice addition and there is plenty of salt in the soup. The only thing I would do differently is press the eggplant with weights and salt to drain the excess water. Rinse the egplant with fresh water and use as directed. Great meal in itself or as a side dish. : )

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  • Mary K.

    September 13, 2012

    Eggplant Tomato Gratin

    We found this to be very bland. I will say I did exactly as called for in recipe. It needed way more flavor. If I was to make this again I would add some heat and more fresh herbs.

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  • jerry s.

    December 21, 2011

    Eggplant Tomato Gratin

    Bumped up the soup mixture with garlic powder also used fresh oregano instead of basil used red onion serving serving with ravioli.

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  • Ronald P.

    October 31, 2009

    Eggplant Tomato Gratin

    It's great served over rice.

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