Description
A recipe for Eggplant Parmesan Soup

Ingredients

• 3 tablespoons Bertolli Extra Virgin Olive Oil
  
• 1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)
  
• 1/2 cup chopped onion
  
• 1 pouch Bertolli Premium Summer Crushed Tomato and Basil Pasta Sauce
  
• 1 can (14.5 ounces) chicken broth
  
• 1/2 cup shredded mozzarella cheese (about 4 ounces)
  
• 2 tablespoons. Italian seasoned dry bread crumbs
  
• 2 tablespoons grated Parmesan cheese
  
• Crusty Italian bread, if desired

Preparation
Prep Time: 10 minutes | Cook Time: 17 minutes

In 12-inch nonstick skillet, heat olive oil over medium heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until eggplant is golden and tender. Stir in sauce and broth. Bring to boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until thickened.

On cookie sheet, place 2 oven-proof soup bowls or crocks. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted and golden. Serve, if desired, with crusty Italian bread.

Nutrition
no information available

Serves
2 servings

Variations
no information available