Cooking Directions

• Heat the oven to 425°F. Spray a baking sheet with vegetable 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.

Ingredients

• 1 large eggplant(about 1 1/4 pounds) cut into 1/2-inch thick slices1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.5 cup milk0.25 cup grated Parmesan cheese2 large tomato, cut into 1/2-inch thick slices (about 2 cups)1 medium onion, thinly sliced (about 1/2 cup)0.25 cup chopped fresh basil leaves0.25 cup dry Italian seasoned bread crumbs1 tablespoon chopped fresh parsley1 tablespoon olive oil