Tomato Soup and Eggplant Parm Grilled Cheese Recipe | Say Mmm

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter plus some softened butter for sandwiches
• 2 onions, chopped
• 4 cloves garlic, sliced or chopped
• 2 tablespoons thyme, chopped
• Salt and pepper
• 1 teaspoon ground fennel or fennel pollen, optional
• 1 rounded tablespoon sweet paprika
• 2 tablespoons tomato paste
• 1 quart chicken or vegetable stock, divided
• 1 32 ounce can San Marzano tomatoes
• 1/2 cup basil, torn or thinly sliced, with a few leaves reserved for garnish
• 1/4 cup heavy cream
• 1 firm, medium eggplant
• Salt
• 1/4 to 1/3 cup olive oil
• 2 cloves garlic, very thinly sliced
• 1 sprig rosemary, finely chopped
• A fat pinch red pepper flakes
• Softened butter or mayo for spreading on bread
• 8 to 12 slices good quality white bread or firm Italian semolina bread
• 1 to 1 1/2 cups grated Parmigiano-Reggiano cheese
• 1 pound fresh mozzarella, thinly sliced
• 2 vine or Roma tomatoes, thinly sliced
• A handful basil leaves, torn