Eggplant Tomato Gratin

1. 1

   Heat oven to 425.

2. 2

   Spray Baking sheet with cooking spray.

3. 3

   Cut the eggplant into 1/2 inch slices, arrange the eggplant on the sheet in a single layer, Bake 20 mins or until eggplant is tender, turning halfway though baking.

4. 4

   Stir the soup, Milk, cheese in a small bowl, Put half of the eggplant, half of the tomatoes, half of the onion, half the basil, and half the soup mixture in the prepared dish.

5. 5

   Repeat the layers.

6. 6

   Mix the bread crumbs and the parsley with the oil in a small bowl.

7. 7

   sprinkle the bread crumb mixture over the soup Mixture.

8. 8

   Reduce the Oven temp to 400.

9. 9

   Bake for 25 min or until hot and topping is golden brown.

10. 10

    Let stand 10 mins before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.