Eggplant (Aubergine) Parmigiana Soup

Total Time
1hr 10mins
Prep 25 mins
Cook 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.

Ingredients Nutrition


  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.
Most Helpful

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!

Kiwiwife December 18, 2006

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!

Ellee January 05, 2006

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!

LonghornMama December 09, 2004