By RFChef Soup/Chili
October 16, 2012
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
3 tablespoons Bertolli Extra Virgin Olive Oil
1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)
1/2 cup chopped onion
1 pouch Bertolli Premium Summer Crushed Tomato and Basil Pasta Sauce
1 can (14.5 ounces) chicken broth
1/2 cup shredded mozzarella cheese (about 4 ounces)
2 tablespoons. Italian seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
Crusty Italian bread, if desired