Eggplant Parmesan Soup
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 213
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 21
- Sodium
- 529
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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
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.