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    You are in: Home / Recipes / Eggplant (Aubergine) Parmigiana Soup Recipe
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    Eggplant (Aubergine) Parmigiana Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    DeSouter's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on December 18, 2006

      55

      OK this soup is really wonderful! Full of flavor and quite versatile. I Used vegie boullion and didn't have tomate juice so I used a large can of crushed tomatoes plus about two TBSP of tomato paste. I also did not have mozzarella but didn't miss it at all! Thanks for a nice light soup I will be eating all week long!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2006

      55

      This soup was awesome!!! My DH is an eggplant enthusiast; he invariably orders eggplant parm whenever he sees it on a menu. I found this soup recipe today when I was looking for a way to use up 3/4 of a leftover eggplant. My DH just about flipped out when he tried it! He couldn't stop grinning as he plowed through 2 bowls. I adjusted the recipe to 5 servings, and it made enough for 1 1/2 bowls each for 2 of us. Because I only had the 3/4 of an eggplant, I added some zuccini - which ended up being almost indistinguishable from the eggplant. I was also light on tomato juice (had a 6 oz. can of V8) so added a couple of Tbls. of spaghetti sauce. Topped it with the only cheeses I had on hand, mozzarella, cheddar and Kraft grated parmigiana. It was melty on top and absolutely delicious. Thank you DeSouter, very much!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2004

      45

      I've never seen eggplant parmigiana soup before, so I had to give this one a try. My mother and I both enjoyed it, but don't try to feed it to someone who doesn't like eggplant. It was especially good topped with a garlic bread crouton and mozzarella (think French onion soup) but I also liked it with just some fresh parm and even feta on top. Next time I'll cut the eggplant into smaller dice, maybe 1/2 inch and cut the oil by half, but these are just my preference. I cut the recipe to 10 servings quite easily. Thanks, DeSouter!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Eggplant (Aubergine) Parmigiana Soup

    Serving Size: 1 (270 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 120.5
     
    Calories from Fat 71
    59%
    Total Fat 7.9 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 440.4 mg
    18%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 3.7 g
    14%
    Sugars 5.1 g
    20%
    Protein 3.5 g
    7%

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