Eggplant Parmesan Soup

Recipe by mandabears
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450 degrees Fahrenheit.
  • Place eggplants cut side down on a lightly oiled foil lined baking sheet.
  • until it is very tender and lightly on top and and bottom, about 45 minutes.
  • Mean while heat olive oil in a large Dutch oven over medium heat.
  • Add onion and saute for 5 minutes.
  • Add garlic and cook for 1 more minute.
  • Scoop eggplant flesh from the skins, discard skins.
  • Chop flesh roughly and to the pan with the tomatoes, water, and salt.
  • Bring to a boil over medium heat.
  • Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
  • Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil.4.
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