-
1
In a large bowl, toss the eggplant with 2 teaspoons salt, and let sit for 30 minutes at room temperature.
-
2
Then, rinse the eggplant with water and drain.
-
3
In a large saute pan, over medium heat, sweat the onion in the butter for 3 to 4 minutes or until translucent.
-
4
Add the eggplant, and continue cooking for 15 to 20 minutes or until tender.
-
5
Set aside 1 cup cooked eggplant to use as a garnish.
-
6
In a large saucepan, bring the chicken stock to a simmer.
-
7
Add the chopped parmesan, and simmer slowly for 45 minutes.
-
8
Strain the stock, and discard the cheese.
-
9
Puree the cooked eggplant with the chicken stock, then pass the mixture through a fine-mesh sieve into a large bowl, discarding the solids.
-
10
Season to taste with salt and pepper.
-
11
Make the parmesan crisps: In a large, nonstick saute pan, sprinkle half the grated parmesan into an even 1/8-inch layer.
-
12
Cook slowly over medium-low heat until the cheese melts and turns golden brown.
-
13
Loosen the edges of the parmesan from the pan with a rubber spatula.
-
14
Carefully slide the melted cheese from the pan onto a cutting board.
-
15
Immediately cut the cheese into 6 irregular triangles.
-
16
While the cheese triangles are still hot, lay them over a wine bottle or rolling pin to create a curved crisp.
-
17
Let the crisps cool completely.
-
18
Repeat the process to create a total of 12 parmesan crisps.
-
19
Ladle the hot soup into 4 bowls.
-
20
Spoon some of the reserved eggplant into each bowl.
-
21
Sprinkle with the shaved parmesan and chives.
-
22
Place 3 parmesan crisps in the center of each bowl, and serve immediately.
