Eggplant Parmesan Soup

1. 1

   Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring frequently, 5 minutes or until eggplant is golden and tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened.

2. 2

   Place 2 oven-proof soup bowls or crocks on cookie sheet. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted and golden. Serve, if desired, with crusty Italian bread.

3. 3

   Cost per recipe*: $50

4. 4

   Cost per serving*: $25

5. 5

   *Based on average retail prices at national supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.