Eggplant Parmesan Soup

"This is a really good recipe from Whole Foods Market for a really good Eggplant Parnesan in another form, a soup. Very hearty and delicous."
 
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Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

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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

  1. I was disappointed in this soup. It tasted like a very plain tomato soup and the eggplant flavor was undetectable.
     
  2. I really wanted to like this soup, but it has absolutely no depth of flavor. I even tried adding a parmesean rind and some cayenne, but even with those additions this soup is just very one-dimensional. I won't be making it again.
     
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