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Eggplant Parmesan Soup

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“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.”

Ingredients Nutrition


  1. Preheat oven to 450 degrees Fahrenheit.
  2. Place eggplants cut side down on a lightly oiled foil lined baking sheet.
  3. until it is very tender and lightly on top and and bottom, about 45 minutes.
  4. Mean while heat olive oil in a large Dutch oven over medium heat.
  5. Add onion and saute for 5 minutes.
  6. Add garlic and cook for 1 more minute.
  7. Scoop eggplant flesh from the skins, discard skins.
  8. Chop flesh roughly and to the pan with the tomatoes, water, and salt.
  9. Bring to a boil over medium heat.
  10. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
  11. Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil.4.

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