Eggplant Parm Soup

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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8 cups (2 quarts) prepared tomato soup

1 Parmesan rind 

1 1/3 cups all-purpose flour 

2 large eggs, beaten 

2 cups Italian-style breadcrumbs 

Salt and freshly ground black pepper

1 medium eggplant, peeled and cut into 1-inch cubes 

Vegetable oil, for frying 

8 slices whole milk mozzarella 

2 tablespoons fresh basil, cut into chiffonade 


  1. Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer.
  2. Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls. Lightly season each station with salt and pepper. In batches and using a spider or slotted spoon, dredge each eggplant cube in flour and shake off the excess; dip in egg and let the excess drip off; and then coat in breadcrumbs. Set aside on a wire rack.
  3. Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side.
  4. Preheat the oven to broil. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella. Broil until golden brown and bubbly. Top each crock with several fried eggplant cubes and some basil chiffonade.

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