Eggplant (Aubergine) Parmigiana Soup

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Total Time
1hr 10mins
25 mins
45 mins

Make and enjoy. It tastes so much like Eggplant Parm that you'll flip. This is a catering size recipe serving 30 portions. Cutting it in half will serve a family well, as 15 portions will go quickly. A great way to have a fave meal in a soup. It's easier to heat up a soup than an entree or hero. Enjoy any leftovers as a lunch.

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  1. Combine oil, onions and garlic and sauté for about 2 minutes.
  2. Add the eggplant, chicken stock, tomato juice, parsley and thyme.
  3. Bring to a boil, lower heat and simmer, covered for about 30 minutes.
  4. Serve with mozzarella cheese sprinkled over the top.