Eggplant Parmesan Soup

Eggplant Parmesan Soup
Photo by www.myrecipes.com

Ingredients

  • 3 tablespoons Bertolli Extra Virgin Olive Oil
  • ½ cup shredded mozzarella cheese (about 4 oz.)
  • 2 tablespoons Italian seasoned dry bread crumbs
  • 1 can (14.5 oz.) chicken broth
  • 1 pouch Bertolli Premium Summer Crushed Tomato & Basil Pasta Sauce
  • 1 small Italian or Japanese eggplant, halved lengthwise and thinly sliced (about 2 cups)
  • ½ cup chopped onion
  • + 1 more ingredients
    • 2 tablespoons grated Parmesan cheese

Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and 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, ...

View full recipe at My Recipes

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