Save Recipe Print
Eggplant Parmesan Soup
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
6 servings
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
6 servings

Ingredients

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Squash Soup

Recipe courtesy of Alton Brown

Rosemary Home Fries with Pancetta, Parmesan and Parsley

Recipe courtesy of Bobby Flay

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Chicken Parmesan

Recipe courtesy of Giada De Laurentiis

Roasted Eggplant Spread

Recipe courtesy of Ina Garten

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Keri Poulios

Browse Reviews By Keyword