Best Eggplant Parm Soup Recipes

EGGPLANT PARMESAN SOUP

Steps:

• Heat 3 tablespoons olive oil in 6-quart nonstick saucepot over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Stir in remaining 1 tablespoon olive oil and onion. Cook, stirring frequently, 5 minutes or until eggplant is golden and tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened.
• Arrange 6 oven-proof soup bowls or crocks on cookie sheet. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted. Serve, if desired, with crusty Italian bread.

EGGPLANT PARMESAN SOUP

Steps:

• Preheat the oven to 450°F.
• Place eggplants cut-side down on a lightly oiled foil-lined broiler pan or baking sheet.
• Roast eggplant until it is very tender and lightly browned on top and bottom, about 45 minutes.
• Cool.
• Heat olive oil in a large Dutch oven over medium heat.
• Add onion and sauté 5 minutes.
• Add garlic and cook for another minute.
• Scoop eggplant flesh from the skins; discard the skins.
• Chop flesh roughly and add to the pan along with tomatoes, 3 cups water and salt and bring to a boil over high heat.
• Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
• Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil, if desired.

TOMATO AND EGGPLANT SOUP

Steps:

• Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
• Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

EGGPLANT PARMESAN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
• In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
• Bake in preheated oven for 35 minutes, or until golden brown.

EGGPLANT (AUBERGINE) PARMIGIANA SOUP

Steps:

• Combine oil, onions and garlic and sauté for about 2 minutes.
• Add the eggplant, chicken stock, tomato juice, parsley and thyme.
• Bring to a boil, lower heat and simmer, covered for about 30 minutes.
• Serve with mozzarella cheese sprinkled over the top.

EGGPLANT PARMESAN SOUP

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Place eggplants cut side down on a lightly oiled foil lined baking sheet.
• until it is very tender and lightly on top and and bottom, about 45 minutes.
• Mean while heat olive oil in a large Dutch oven over medium heat.
• Add onion and saute for 5 minutes.
• Add garlic and cook for 1 more minute.
• Scoop eggplant flesh from the skins, discard skins.
• Chop flesh roughly and to the pan with the tomatoes, water, and salt.
• Bring to a boil over medium heat.
• Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
• Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil.4.

SMOKY EGGPLANT SOUP

Steps:

• Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame. Cook for 3 or 4 minutes, allowing skins to blacken and char. Turn and cook on other side until eggplants have softened completely, about 4 minutes more. Set aside to cool, then remove and discard skins and roughly chop eggplant flesh.
• Meanwhile, put 3 tablespoons olive oil in a heavy-bottomed stainless or enameled soup pot over medium-high heat. Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes. Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer. Reduce heat and simmer gently for 10 minutes. Check seasoning of broth and adjust salt.
• Purée soup in batches in blender. Strain through fine-meshed sieve and discard solid debris and seeds. Add 3 tablespoons lemon juice to puréed soup and taste again, adding more as necessary. Soup should be well seasoned and rather lemony.
• Mix lemon zest with remaining 2 tablespoons olive oil for garnish. Ladle soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon za'atar and some chopped parsley. May be served hot or cold.