Eggplant Tomato Gratin



Cook Time

25  Minutes

This delicious recipe from Campbell’s is a great way to enjoy the wholesome goodness of eggplants and tomatoes fresh from your garden or farmer’s market!


Vegetable cooking spray
1 large eggplant, cut into 1/2-inch thick pieces
1 (10-3/4 ounce)can condensed cream of celery soup
1/2 cup milk
1/4 cup grated Parmesan cheese
2 large tomatoes, cut into 1/2-inch slices
1 medium onion, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup Italian seasoned dry bread crumbs
1 tablespoon chopped fresh parsley, optional
1 tablespoon olive oil

Step by Step Instructions

Step 1

Heat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Arrange the eggplant on the sheet in a single layer. Bake for 20 minutes or until the eggplant is tender, turning halfway through baking. Spray a 13x9x2-inch shallow baking dish with cooking spray.

Step 2

Stir the soup, milk and cheese in a small bowl. Put 1/2 the eggplant, 1/2 of the tomatoes, 1/2 of the onion, 1/2 the basil and 1/2 the soup mixture in the prepared pan. Repeat the layers. Mix the bread crumbs and parsley with the oil in a small bowl. Sprinkle bread crumb mixture over the soup mixture.

Step 3

Reduce the oven temperature to 400 degrees F. Bake for 25 minutes or until hot and topping is golden brown. Let stand for 10 minutes before serving.

More Recipes

Hash Brown Casserole

Almost anything "potatoes" is a hit with my family. This recipe can be served as a side with any meat choice or it can be a complete meal by adding 2 cups chopped fully cooked ham. Either way, it will be delicious! 1 (10-3/4 oz) can condensed cream of mushroom soup 1...

Mixed Vegetable Casserole

A delicious way to enjoy your vegetables! Makes a great side for most any meat entree. 3 (15 oz) cans mixed vegetables, drained 3/4 cup mayonnaise 1/2 teaspoon garlic powder 1 teaspoon dry minced onion 1/4 teaspoon pepper 2 cups shredded cheddar cheese 1/2 cup crushed...

Roasted Vegetables

The perfect vegetable recipe to compliment your favorite meat main dish. 1/4 cup butter 1 teaspoon dried sage leaves 2 cloves garlic, finely chopped 2 cups Brussels sprouts, cut in half 1/2 pound parsnips, peeled, quartered, then cut into 2-inch pieces 1/2 small...
Print Friendly, PDF & Email