Eggplant Tomato Gratin

This recipe comes from Campbell's Soup.  It's easy to prepare, however it does take a little more time.  My suggestion is to do steps 1 - 8 ahead of time, then bake off the day you want to serve.  My only comment is the taste of onion is quite strong, and if you prefer you can either  reduce the amount of onion or saute the onion until translucent then add to your dish.  

Eggplant Tomato Gratin

Vegetable Cooking Spray

1              Large     Eggplant (about 1 ¼ pounds) cut into ½ inch thick slices

1              Can        Condensed Cream of Celery Soup

½             Cup        Milk

¼             Cup        Parmesan Cheese (Grated)

2              Large     Tomatoes (Cut into ½” slices)

1              Med      Onion (thinly sliced)

¼             Cup        Italian Seasoned dry bread crumbs

1              T              Fresh Parsley (chopped)

1              T              Olive Oil

1.       Heat oven to 425 F.

2.       Spray a baking sheet with the cooking spray

3.       Arrange the eggplant in a single layer on the prepared sheet

4.       Bake for 20 min. or until the eggplant is tender, turning halfway through the baking time

5.       Spray a 3-Qt. Baking dish with the cooking spray.

6.       Stir the soup, milk, & cheese in a small bowl

7.       Layer half the eggplant, tomatoes onion basil & soup mixture in the prepared dish

8.       Repeat the layers

9.       Stir bread crumbs, parsley & olive oil in a small bowl, and sprinkle over soup mixture

10.   Reduce the heat to 400 F and bake for 25 min or until the eggplant mixture is hot and bubbling

11.   Remove from the oven and let stand for 10 min.