Eggplant Parmigiana Soup

Incredible soup recipe based on a classic Italian dish. Sauteed onion and garlic, combined with eggplant in a chicken broth and tomato juice soup base. Seasoned with parsley, thyme, salt and fresh ground black pepper. Topped with grated Mozzarella.

Ingredients -

1 cup Olive Oil
6 Onions, chopped
6 cloves of Garlic, minced
6 Eggplants, peeled and cubed into 1" pieces
12 cups Fresh Chicken Broth or Stock
6 cups Tomato Juice
1 1/2 cups Parsley, minced
1 1/2 tablespoons Thyme
1 1/2 tablespoons Salt
1 1/2 tablespoons Fresh Ground Black Pepper

Garnish:
Mozzarella cheese

Preparation:

1. Add oil to stockpot. Saute onion and garlic about 2 minutes until tender.

2. Add eggplant, chicken broth, tomato juice, parsley and thyme.

3. Bring soup to a boil over medium heat.

4. Reduce heat to low, cover, and simmer 30 minutes.

5. Garnish individual servings with grated mozzarella.

Cooking Tip

Chicken Broth

Homemade chicken stock is the optimal choice for this hearty recipe. Canned or boxed stock or broth is a good substitute for homemade.

Cooking Tip

Eggplant Storage

Eggplant is best used immediately after purchase. Store eggplant in the crisper in a paper bag. The paper bag will draw away any moisture.