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Ingredients
US|METRIC
6 SERVINGS
- 4 Tbsp. 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 oz. 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
- 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.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol20mg7% |
Sodium310mg13% |
Potassium400mg11% |
Protein10g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber4g16% |
Sugars3g |
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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