Eggplant Parmesan Soup Recipe | Yummly

Eggplant Parmesan Soup

BERTOLLI
8Ingredients
30Minutes
150Calories

Ingredients

US|METRIC
  • 4 tablespoons Bertolli® Classico Olive Oil (divided)
  • 1 eggplant (medium Italian or Japanese, halved lengthwise and thinly sliced, about 4 cups))
  • 1 cup onions (chopped)
  • 1 jar bertolli olive oil & garlic sauc
  • 29 ounces chicken broth (2 cans, or vegetable broth)
  • 1 cup shredded mozzarella cheese (about 4 oz)
  • 1/4 cup italian seasoned dry bread crumbs
  • 1/4 cup grated Parmesan cheese
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    Directions

    1. 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.
    2. 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.
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    NutritionView More

    150Calories
    Sodium13% DV310mg
    Fat11% DV7g
    Protein20% DV10g
    Carbs4% DV13g
    Fiber16% DV4g
    Calories150Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol20mg7%
    Sodium310mg13%
    Potassium400mg11%
    Protein10g20%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber4g16%
    Sugars3g6%
    Vitamin A4%
    Vitamin C6%
    Calcium15%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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