Eggplant Parmesan Soup
Warm up with Bertolli's hearty Eggplant Parmesan Soup, a savory blend of Italian eggplant and creamy mozzarella in an olive oil garlic sauce. Perfect for dinner parties or anytime.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.
Cooking tools:
- Nonstick saucepan
- Stove
- Measuring spoon
- Cutting board
- Chef's knife
- Wooden spoon
- Oven
- Baking sheet
- Soup bowl
- Ladle
- Grater
- Measuring cup
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 4 tablespoons Bertolli® Olive Oil Light Taste (, divided)
- 1 medium Italian eggplant [or Japanese eggplant]
- 1 cup chopped onions
- 1 jar (24 ounce) Bertolli® Olive Oil & Garlic Sauce
- 2 cans (14.5 ounce ea.) chicken or vegetable broth
- 1 cup shredded mozzarella cheese
- 1/4 cup Italian-seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
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