Eggplant Parmesan Soup

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

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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