Wednesday, August 8, 2012

The Makings of Eggplant Parm Soup

Eggplant Parmesan Soup

8 Cups Chicken Stock
2 tbsp olive oil
1 large eggplant, diced
1 onion, diced
4 cloves garlic, minced
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
28 oz can of crushed tomatoes
salt to taste
1 cup garlic croutons
1/2 mozzarella cheese or Parmesan cheese 

In a large soup pot, heat oil on medium heat, add onions and garlic and saute for 5 minutes, add eggplant and herbs and saute another 10 minutes, until eggplant is soft and starting to break down. Add crushed tomatoes and chicken stock, stir and allow to simmer on medium heat for 1 hour. After one hour and soup is thick and reduced. Serve topped with croutons and cheese. Serves 6 people

Tasted just like eggplant Parmesan without the high calorie steps of frying the eggplant and layering with cheese! A must try :)!

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