Eggplant Parmesan Soup

Eggplant Parmesan Soup


  • 2 large entree servings or 4 small appetizer servings

  •     3 tablespoons Bertolli® Extra Virgin Olive Oil

  •     1 small Italian or Japanese eggplant, halved lengthwise and thinly sliced (about 2 cups)

  •     1/2 cup chopped onion

  •     1 pouch Bertolli® Premium Summer Crushed Tomato & Basil Pasta Sauce

  •     1 can (14.5 oz.) chicken broth

  •     1 Parmigiano-Reggiano Rind

  •     1/2 cup shredded mozzarella cheese (about 4 oz.)

  •     2 tablespoons Italian seasoned dry bread crumbs

  •     2 tablespoons grated Parmesan cheese


  1. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant, stirring occasionally, 5 minutes.

  2. Add onion and salt and pepper the vegetables and cook, stirring frequently, 5 minutes or until eggplant and onions are golden and tender.

  3. Stir in Sauce (14.5 oz pouch of premium Bertolli sauce and chicken broth.

  4. Add the rind of a used piece of Parmigiano-Reggiano to help thicken the soup.

  5. Bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened.

  6. Place 2 oven-proof soup bowls or crocks on cookie sheet. Remove Rind from soup. Evenly spoon soup into crocks, then top with Parmesan cheeseand bread crumbs.

  7. Broil 2 minutes or until cheese is melted and golden.

  8. Serve, if desired, with crusty Italian bread

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