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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 cup each)
Eggplant Tomato Gratin
Layers of eggplant, tomatoes, onion and cheese baked in a creamy sauce and topped with bread you know this is going to be good! 
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Serves: 8 servings (about 1 cup each)
Prep Time: 30 minutes
Cook Time: 25 minutes
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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.
Stir the soup, milk and cheese in a small bowl.
Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish. Repeat the layers.
Stir the bread crumbs, parsley, if desired and oil in a small bowl and sprinkle evenly over the soup mixture.
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.
Make-Ahead: This dish can be prepared ahead through step 3. Cover and refrigerate overnight. Proceed with step 4 and bake at 400°F. for 30 minutes or until the eggplant mixture is hot and bubbling.

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