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!
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!
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!
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!