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Eggplant Parmesan Soup

Prep time 10 mins
Cook time 17 mins
Yield 2 servings

Ingredients

  • 3 tablespoons Bertolli® Extra Virgin Olive Oil
  • 1 small Italian or Japanese eggplant, halved lengthwise and thinly sliced (about 2 cups)
  • 1/2 cup chopped onion
  • 1 pouch Bertolli® Premium Summer Crushed Tomato & Basil Pasta Sauce
  • 1 can (14.5 oz.) chicken broth
  • 1/2 cup shredded mozzarella cheese (about 4 oz.)
  • 2 tablespoons Italian seasoned dry bread crumbs
  • 2 tablespoons grated Parmesan cheese

How to Make It

  1. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring frequently, 5 minutes or until eggplant is golden and tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened.

    Place 2 oven-proof soup bowls or crocks on cookie sheet. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted and golden. Serve, if desired, with crusty Italian bread.

    Cost per recipe*: $50
    Cost per serving*: $25
    *Based on average retail prices at national supermarkets.