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Eggplant Parmesan Casserole

Made With:

Soups

CLASSIC TOMATO

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Tip

* Can also use Campbell’s® Condensed Reduced Sodium Tomato Soup, 12 x 1.36 L (48 oz), code #18987

Total Time

180 min.

Serving & Size

7.5 oz/212.6 g

Yields

This classic Italian dish never goes out of style. It’s a vegetarian dish that’s hearty, rich and delicious.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
4 Eggplants, cut into ½ inch/1 cm slices – ~16 slices per eggplant 450  g
Salt 1 tbsp 15  mL
1. In large bowl, toss eggplant slices with salt. Let stand for 10 to 15 minutes. Rinse and pat dry.
Weight Measure
All-Purpose Flour 1 cup 250  mL
Italian Seasoning, dried and divided 2 tbsp 30  mL
Black Pepper 2 tsp 10  mL
Eggs 29
Panko Breadcrumbs 7 cups L
Olive Oil, divided 2 cups 500  mL
2. In medium bowl, whisk together flour, 1 tbsp (15 mL) Italian seasoning and black pepper. In another medium bowl, whisk together eggs. In another medium bowl, whisk together breadcrumbs and remaining Italian seasoning. Dredge eggplant slices in flour mixture, dip in eggs and then coat in breadcrumbs mixture, pressing to adhere.

3. In large skillet set over medium-high heat, in batches to avoid crowding, add 1/4 cup (60 mL) oil and pan-fry 8 eggplant slices, turning once, for 6 to 10 minutes or until golden brown and cooked through. Transfer to paper towel–lined baking sheet. Repeat seven more times.
Weight Measure
Olive Oil 1 cup 60  mL
Garlic, minced 3 tbsp 45  mL
Tomato Paste 1 cup 125  mL
Campbell’s® Condensed Tomato Soup 1 can 48 oz can 1.36 L
Oregano, dried 2 tbsp 30  mL
Black Pepper 2 tsp 10  mL
Basil leaves, fresh OR 1 cup 250  mL
Basil, dried, divided 4 tsp 20  mL
4. Meanwhile, in large saucepan set over medium heat, add oil. Add garlic and cook, stirring occasionally, for 1 to 2 minutes or until fragrant. Stir in tomato paste. Cook for 1 minute. Stir in condensed tomato soup and oregano; bring to a boil. Stir until smooth. Reduce heat to medium-low. Cook at a simmer, stirring occasionally, for 15 to 20 minutes or until flavours are married and sauce is heated through. Season with pepper. Stir in three-quarters of the basil.
Weight Measure
Ricotta Cheese 3 cups 750  mL
Low-Fat Mozzarella Cheese, shredded 2 cups 500  mL
Parmesan cheese, grated and divided 1 cup 250  mL
Salt 1 tsp mL
Black Pepper 1 tsp mL
5. In medium bowl, combine ricotta, mozzarella and 3/4 cup (175 mL) Parmesan.

6. Spread 1 cup (250 mL) tomato sauce in bottom of 4-inch-deep (10 cm) half-size hotel pan.

7. Layer 16 eggplant slices over top. Spoon 1/2 cup (125 mL) ricotta mixture over top. Repeat layers 3 more times.

8. Bake in 400F (200C) oven for 25 to 30 minutes or until eggplant is tender, casserole is golden brown and bubbling, and internal temperature of 165F (74C) or higher is held for 15 seconds.

CCP: Hold hot at 140F (60C) or higher for serving. To Serve: Garnish with remaining basil over top before serving. CCP:
&bull:Substitute regular breadcrumbs for the panko breadcrumbs if preferred.
&bull:Use thawed frozen breaded eggplant cutlets if desired
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