Eggplant (Aubergine) Parmigiana Soup

READY IN: 1hr 10mins
Recipe by DeSouter

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.

Top Review by Kiwiwife

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!

Ingredients Nutrition

Directions

  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.

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