EGGPLANT PARMESAN SOUP
- Serves 6
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- prep time: 10 minute(s)
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- cook time: 20 minute(s)
Ingredients:
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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
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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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