EGGPLANT PARMESAN SOUP

Based on 81 reviews

EGGPLANT PARMESAN SOUP

  • Serves 6
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 20 minute(s)
Ingredients:
4 Tbsp. Bertolli® Classico™ 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.

Nutrition Information per serving
Calories 320, Calories From Fat 170, Saturated Fat 5g, Trans Fat 0g, Total Fat 19g, Cholesterol 20mg, Sodium 1630mg, Total Carbohydrates 23g, Sugars 14g, Dietary Fiber 3g, Protein 16g, Vitamin A 15%, Vitamin C 15%, Calcium 20%, Iron 15%