Meatless Friday: Eggplant Parmesan Soup


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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.

"Meatless Friday: Eggplant Parmesan Soup" by Carolyn Astfalk (

Copyright 2019 Carolyn Astfalk. All rights reserved.

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
dried oregano
dried basil
dried parsley
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.

Serves: 6

What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2019 Carolyn Astfalk


About Author

Carolyn Astfalk is a wife, mother of four young children, and a writer. Her contemporary Catholic romances are available at She is a member of the Catholic Writers Guild, a Catholic Teen Books author, and blogs at My Scribbler’s Heart. Visit


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