Eggplant Parmesan Soup

2018-05-24
  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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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(R) 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

Method

Step 1

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.

Step 2

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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