Eggplant Parmesan Soup
Serves 6
Time 1 hr 15 min
This twist features the classic flavors of Eggplant Parmesan in a delicious soup. Recipe courtesy of Amy Sherman of Cooking with Amy.
Special Diets:
Ingredients
- 1 large or 2 small eggplants, cut in 1/2 lengthwise (about 2 pounds)
- 2 tablespoons extra-virgin olive oil, plus more for the baking sheet
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (28.0-ounce) can crushed tomatoes with basil
- 3 cups water
- 1/2 teaspoon kosher salt
- 3/4 cup Parmigiano Reggiano, grated
- Croutons
- Basil leaves, optional
Method
Preheat the oven to 450°F.
Place eggplants cut-side down on a lightly oiled foil-lined broiler pan or baking sheet.
Roast eggplant until it is very tender and lightly browned on top and bottom, about 45 minutes.
Cool.
Heat olive oil in a large Dutch oven over medium heat.
Add onion and sauté 5 minutes.
Add garlic and cook for another minute.
Scoop eggplant flesh from the skins; discard the skins.
Chop flesh roughly and add to the pan along with tomatoes, 3 cups water and salt and bring to a boil over high heat.
Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil, if desired.
Nutritional Info:
Per serving: 170 calories (70 from fat), 8g total fat, 3g saturated fat, 10mg cholesterol, 560mg sodium, 20g carbohydrates (8g dietary fiber, 9g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 large or 2 small eggplants, cut in 1/2 lengthwise (about 2 pounds)
- 2 tablespoons extra-virgin olive oil, plus more for the baking sheet
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (28.0-ounce) can crushed tomatoes with basil
- 3 cups water
- 1/2 teaspoon kosher salt
- 3/4 cup Parmigiano Reggiano, grated
- Croutons
- Basil leaves, optional