1In 12-inch nonstick skillet, heat olive oil over medium heat and cook eggplant, stirring occasionally, 5 minutes.
2 Add onion and cook, stirring occasionally, 5 minutes or until eggplant is golden and tender. Stir in sauce and broth. Bring to boil over high heat.
3Reduce heat to low and simmer, stirring occasionally, 5 minutes or until thickened.
4On cookie sheet, place 2 oven-proof soup bowls or crocks. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese.
5Broil 2 minutes or until cheese is melted and golden.
6Serve, if desired, with crusty Italian bread.
Source: Family Features