Eggplant Parmesan Soup

Bertolli Eggplant Parmesan Soup Recipe

Yield:

2 servings

Recipe from

Bertolli Pasta Sauce

Recipe Time

Prep: 10 Minutes
Cook: 17 Minutes

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

Preparation

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*: $8.50
Cost per serving*: $4.25
*Based on average retail prices at national supermarkets.

June 2009
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