Eggplant Parmesan Soup Recipe

Name: Eggplant Parmesan Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant Parmesan Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Parmesan Soup

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