Eggplant Tomato Gratin

January 27, 2014

160

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!

Vegetable cooking spray
1 large eggplant (about 1 1/4 pounds) cut into 1/2-inch thick slices
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup milk
1/4 cup grated Parmesan cheese
2 large tomatoes, 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 Italian-seasoned dry bread crumbs
1 tablespoon chopped fresh parsley
1 tablespoon olive oil

Heat the oven to 425°F. Spray a baking sheet with the 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. 2 Stir the soup, milk and cheese in a small bowl. 3 Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish. Repeat the layers. 4 Stir the bread crumbs, parsley, if desired and oil in a small bowl and sprinkle evenly over the soup mixture. 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.

Nutritions

Calories
123

Sodium
183mg
7% DV

Fat
7g
11% DV

Protein
6g
12% DV

Carbs
7g
2% DV

Fiber
2g
9% DV