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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Eggplant Parmesan Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions