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.

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