Eggplant Parmesan Soup

Name: Eggplant Parmesan Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 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

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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

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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

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.

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Eggplant Parmesan Soup

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