Eggplant Tomato Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Vegetable Cooking Spray1 large eggplant (about 1-1/4 lbs), cut into 1/2 inch thick slices1 can (10-3/4 oz.) Campbell's Condensed Cream of Celery Soup (98% fat free)1/2 cup whole milk1/4 cup grated Parmesan cheese2 large tomatoes cuto into 1/2 inch thick slices (about 2 cups)1 medium onion thinly sliced (about 1/2 cup)1/2 cup Italian-seasoned Panko1 tbsp chopped fresh parsley (optionial)1 tbsp olive oil
Heat oven to 425F. Spray baking sheet with cooking spray. Arrange eggplant on the sheet in a single layer. Bake for 20 minutes or until eggplant is tender, turning halfway through baking. Spray 13x9x2 inch shallow baking dish with cooking spray.
Stir the soup, milk, cheese in a small bowl. Put half of the eggplant, half the tomatoes, half the basil, and half the soup mixture in the prepared dish. Repeat the layers. Mix the Panko and parsley with the oil in a small bowl. Sprinkle Panko mixture over the soup mixture.
Reduce the oven temperature to 400F. Bake 25 minutes more or until topping is golden brown. Let the gratin stand for 10 minutes before serving.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAC936.
Stir the soup, milk, cheese in a small bowl. Put half of the eggplant, half the tomatoes, half the basil, and half the soup mixture in the prepared dish. Repeat the layers. Mix the Panko and parsley with the oil in a small bowl. Sprinkle Panko mixture over the soup mixture.
Reduce the oven temperature to 400F. Bake 25 minutes more or until topping is golden brown. Let the gratin stand for 10 minutes before serving.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAC936.
Nutritional Info Amount Per Serving
- Calories: 118.2
- Total Fat: 5.6 g
- Cholesterol: 1.7 mg
- Sodium: 353.9 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.5 g
- Protein: 2.4 g
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