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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 18, 2006

      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!

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    • on January 05, 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!

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    • on December 09, 2004

      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!

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    • on December 12, 2004

      this is a great soup for a cold winter evening! i followed the recipie word for word and it turned out great! i plan to make again soon!

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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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