Eggplant Tomato Gratin
- Servings Per Recipe: 8
- 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
IntroductionThis is from the Campbell's Soup Collection and is low calorie/fat/carb. Perfect for Sparkers. This is from the Campbell's Soup Collection and is low calorie/fat/carb. Perfect for Sparkers.
Vegetable Cooking Spray
1 large eggplant (about 1-1/4 lbs), cut into 1/2 inch thick slices
1 can (10-3/4 oz.) Campbell's Condensed Cream of Celery Soup (98% fat free)
1/2 cup whole milk
1/4 cup grated Parmesan cheese
2 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 Panko
1 tbsp chopped fresh parsley (optionial)
1 tbsp olive oil
Can be prepared ahead up to the Panko topping mixture. Cover dish with plastic wrap and refrigerate at least 12 hours or overnight. Uncover dish, sprinkle Panko topping and Bake at 400F for 30 minutes until hot and golden brown.
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.