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Eggplant Parmesan Soup
Nb persons: 6
Yield:
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This twist features the classic flavors of Eggplant Parmesan in a delicious soup. Recipe courtesy of Amy Sherman of Cooking with Amy. Ingredients | |
1 large or 2 small | eggplants, cut in 1/2 lengthwise (about 2 pounds) |
2 tablespoons | extra-virgin olive oil, plus more for the baking sheet |
1 medium | onion, chopped |
3 cloves | garlic, minced |
1 (28-ounce) can | crushed tomatoes with basil |
3 cups | water |
1/2 teaspoon | kosher salt |
3/4 cup | Parmigiano Reggiano cheese, grated |
Croutons | |
Basil leaves, optional |
Method
Preheat 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.
Meanwhile, 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, 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.
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