Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Eggplant (Aubergine) Parmigiana Soup Recipe
    Lost? Site Map

    Eggplant (Aubergine) Parmigiana Soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • 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!

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

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

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    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
    Total Fat 7.9 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 440.4 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 3.7 g
    Sugars 5.1 g
    Protein 3.5 g


    Over 475,000 Recipes Network of Sites