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Eggplant Parmesan Soup

Serves 6
Time 1 hr 15 min
This twist features the classic flavors of Eggplant Parmesan in a delicious soup. Recipe courtesy of Amy Sherman of Cooking with Amy.
Special Diets:
Ingredients
  • 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 onion, chopped
  • 3 cloves garlic, minced
  • 1 (28.0-ounce) can crushed tomatoes with basil
  • 3 cups water
  • 1/2 teaspoon kosher salt
  • 3/4 cup Parmigiano Reggiano, grated
  • Croutons
  • Basil leaves, optional
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Method

Preheat the 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.

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, 3 cups 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 onion, chopped
  • 3 cloves garlic, minced
  • 1 (28.0-ounce) can crushed tomatoes with basil
  • 3 cups water
  • 1/2 teaspoon kosher salt
  • 3/4 cup Parmigiano Reggiano, grated
  • Croutons
  • Basil leaves, optional
Shop with Prime

Exclusively for Prime members in select ZIP codes.