Eggplant Parmesan Soup

Eggplant Parmesan Soup

Serves 6

This twist features the classic flavors of Eggplant Parmesan in a delicious soup. Recipe courtesy of Amy Sherman of Cooking with Amy.

  • 1 large or 2 small eggplants, cut in 1/2 lengthwise (about 2 pounds)
  • 2 tablespoons extra-virgin olive oil, plus more for the baking sheet
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes with basil
  • 3 cups water
  • 1/2 teaspoon kosher salt
  • 3/4 cup Parmigiano Reggiano cheese, grated
  • Croutons
  • Basil leaves, optional
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Preheat oven to 450°F. Place eggplants cut side down on a lightly oiled foil-lined broiler pan or baking sheet. Roast eggplant until it is very tender and lightly browned on top and bottom, about 45 minutes. Cool.

Meanwhile, heat olive oil in a large Dutch oven over medium heat. Add onion and sauté 5 minutes. Add garlic and cook for another minute. Scoop eggplant flesh from the skins; discard the skins. Chop flesh roughly and add to the pan along with tomatoes, water and salt and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil, if desired.

Nutritional Info: 
Per Serving:170 calories (70 from fat), 8g total fat, 3g saturated fat, 10mg cholesterol, 560mg sodium, 20g carbohydrate (8g dietary fiber, 9g sugar), 7g protein
Special Diets: 

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