Liquid Diet Day 6: Eggplant Parmesan Soup

On a recent trip to New York, Tony had Eggplant Parmesan Soup courtesy of the Soup Nazi (of Seinfeld fame). He searched for a recipe that I could make at home. I was told this was pretty close. It was also SUPER easy.


3 Tablespoons olive oil
1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)
1/2 cup chopped onion
1 pouch Betolli Premium Summer Crushed Tomato and Basil Pasta sauce (I used ragu because that's all I could find)
1 can chicken broth
1/2 cup shredded mozzarella cheese
2 Tablespoons Italian seasoned dry bread crumbs
2 Tablespoons grated Parmesan cheese.


In 12-inch skillet, heat olive oil over medium heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until eggplant is golden and tender. Stir in sauce and broth. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, 5 minutes or until thickened.


Puree in a blender and spoon soup into oven-proof soup bowls or crocks. Place on a cookie sheet. Top soup bowls with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted and golden.


Makes 2 servings.