Souped-Up

This is my 250th recipe post on this blog. And just when I think I can't possibly find another new and interesting recipe - BAM. One finds me! I am always surprised at how many mouthwatering and uniquely different recipes are out there in the world. It just goes to show you that food is timeless and the possibilities surrounding it are endless. I LOVE FOOD!

This recipe in particular isn't anything I have ever read about on a restaurant menu, I have never seen a celebrity chef whip it up on my favorite channel and I have never been served it during a dinner party. But as soon as I saw the title I was hooked. I was going to make this soup no matter how complicated it may be and I would be making it soon. Much to my pleasure, it wasn't complicated at all and was probably one of the easier things I have ever made. And boy was it delicious! The melty cheese and the tender eggplant worked wonders with the hearty tomato saucey broth. This was a definate winner and righfully deserves the coveted spot on this blog as recipe post number 250!

Eggplant Parmesan Soup
Adapted from Berolli on MyRecipes.com

Yield

2 large entree servings or 4 small appetizer servings

Ingredients

• 3 tablespoons Bertolli® Extra Virgin Olive Oil
• 1 small Italian or Japanese eggplant, halved lengthwise and thinly sliced (about 2 cups)
• 1/2 cup chopped onion
• 1 pouch Bertolli® Premium Summer Crushed Tomato & Basil Pasta Sauce
• 1 can (14.5 oz.) chicken broth
• 1 Parmigiano-Reggiano Rind
  
• 1/2 cup shredded mozzarella cheese (about 4 oz.)
• 2 tablespoons Italian seasoned dry bread crumbs
• 2 tablespoons grated Parmesan cheese

Preparation

Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant, stirring occasionally, 5 minutes.

Add onion and salt and pepper the vegetables and cook, stirring frequently, 5 minutes or until eggplant and onions are golden and tender.

Stir in Sauce (14.5 oz pouch of premium Bertolli sauce pictured below)

and broth.

Add the rind of a used piece of Parmigiano-Reggiano to help thicken the soup.

Bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened.

Place 2 oven-proof soup bowls or crocks on cookie sheet. Remove Rind from soup. Evenly spoon soup into crocks, then top with Parmesan cheese,

Parmesan cheese and bread crumbs.

Broil 2 minutes or until cheese is melted and golden. Serve, if desired, with crusty Italian bread.