This twist features the classic flavors of Eggplant Parmesan in a delicious soup. Recipe courtesy of Amy Sherman of Cooking with Amy.
Ingredients
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
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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