Eggplant Parmesan Soup
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 lbs eggplants, cut in half lengthwise
- 2 tablespoons extra virgin olive oil, plus extra for the baking sheet
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes with basil
- 3 cups water
- 1⁄2 teaspoon kosher salt
- 3⁄4 cup parmigiano-reggiano cheese, grated
- crouton
- basil
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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Reviews
RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania