Eggplant Parmesan Soup

  By RFChef  

October 16, 2012

  • Yields: 2 Servings


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