All the taste of eggplant parmesan in a bowl! This soup was quick, easy, and a perfect complement to a big summer salad and French bread. I was surprised that even the reluctant kids enjoyed this soup.
Eggplant Parmesan Soup
3-5 tbsp. olive oil
1 medium eggplant, halved lengthwise and thinly sliced
½ c. onion or shallot, chopped
24 oz. tomato sauce
5 c. chicken broth
¾ c. shredded mozzarella
¾ c. shredded Parmesan
In Dutch oven, heat olive oil over medium heat and cook eggplant, stirring occasionally, about 5 minutes Add onion or shallot and cook, stirring occasionally for another 5 minutes or until eggplant is golden and tender.
Stir in sauce and broth. Season with dried oregano, basil, and parsley to taste.
Bring to boil over medium high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until thickened.
Top with cheeses and then cover, allowing cheeses to melt. Alternately, ladle soup into individual crocks, sprinkle with cheese and 2 tbsp. Italian-style dry bread crumbs. Place on cookie sheet and broil 2 minutes or until cheese is melted and golden.
Copyright 2019 Carolyn Astfalk