Eggplant Parmesan Soup

Serves: 6 • Prep time: 10 min • Cook time: 20 min

4 Tbsp. olive oil, divided
1 medium Italian or Japanese eggplant, halved lengthwise and thinly sliced (about 4 cups)
1 cup chopped onion
1 jar Bertolli® Olive Oil & Garlic Sauce
2 cans (14.5 oz. ea.) chicken or vegetable broth
1 cup shredded mozzarella cheese (about 4 oz.)
1/4 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese

Heat 3 tablespoons olive oil in 6-quart nonstick saucepot over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Stir in remaining 1 tablespoon olive oil and onion. Cook, stirring frequently, 5 minutes or until eggplant is golden and tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened.
Arrange 6 oven-proof soup bowls or crocks on cookie sheet. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted. Serve, if desired, with crusty Italian bread.

Rate this recipe:

Posted 11/10/2008 at 23:36 PM by llens

Wow, not a fan of soup but decided to try it! and i loved it!
Posted 01/17/2009 at 01:58 AM by ikswokavon

this was something different for me and I very much enjoyed it, plan to make it a regular soup in my diet it`s just amazing plain and simple.
Posted 05/14/2009 at 02:44 AM by sweetTina

My kids never eat eggplant but this looks promising, hopefully this time they will eat some.
Posted 06/01/2009 at 06:38 AM by MissT

Im like your kids i never eat eggplant but may be with the parmesan cheese I will be able to eat some.
Posted 06/24/2009 at 15:11 PM by turtles

I sooo didn`t think i was going to like this, but it was so so good!
Posted 09/01/2009 at 00:21 AM by ILoveTimmies

I'm not a huge fan of eggplant but my husband likes to cook a variety of things and he made this, It was really good and i'm actually hoping he makes this or something similar to this in the near future