Eggplant Parmesan Soup Warm up with a big bowl of our hearty Eggplant Parmesan Soup. Made with Italian eggplant, mozzarella cheese, Italian seasoned bread crumbs and olive oil and garlic sauce, this savory soup is the perfect first course or main event for your next dinner party. 6 Servings 10 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 4 tablespoons Bertolli® Olive Oil Light Taste, , divided 1 medium Italian eggplant [or Japanese eggplant] 1 cup chopped onions 1 jar (24 ounce) Bertolli® Olive Oil & Garlic Sauce 2 cans (14.5 ounce ea.) chicken or vegetable broth 1 cup shredded mozzarella cheese 1/4 cup Italian-seasoned bread crumbs 1/4 cup grated Parmesan cheese Directions Step 1: Heat 3 tablespoons oil in large nonstick saucepan on medium-high heat. Add eggplant; cook 5 min., stirring occasionally. Stir in onions and remaining oil. Cook 5 min. or until eggplant is golden brown and tender, stirring frequently. Stir in sauce and broth. Bring to boil on high heat. Simmer on low heat 5 min. or until thickened, stirring frequently. Step 2: Heat broiler to HIGH. Arrange 6 oven-proof soup bowls or crocks on baking sheet. Fill bowls with soup. Top with mozzarella, bread crumbs and Parmesan. Broil 2 min. or until cheese is melted. If desired, serve with crusty Italian bread. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Alfredo Florentine Lasagna Get Cooking Antipasto Tray Get Cooking Alfredo Primavera Get Cooking Marinade Ratio Get Cooking
