1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch thick slices
1 can Campbell's® condensed cream of celery soup
½ cup milk
¼ cup parmesan cheese
¼ cup fresh basil
¼ cup bread crumb
1 Tbsp fresh parsley
1 Tbsp olive oil
Heat the oven to 425°F. Spray a baking sheet with cooking spray. Arrange the eggplant in a single layer. Bake for 20 minutes or until tender, turning halfway through baking. Spray 3-quart shallow baking dish with 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 and oil in a small bowl. Sprinkle over the soup mixture.
Reduce the heat to 400°F. and bake for 25 miutes or until hot and golden brown. Let stand for 10 minutes.
Tip: Can be prepared ahead up to topping with the bread crumb mixture. Cover and refrigerate overnight. Add the bread crumb mixture and bake at 400°F. for 30 minutes or until hot and golden brown.