Eggplant (Aubergine) Parmigiana Soup |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 30 |
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Make and enjoy. It tastes so much like Eggplant Parm that you'll flip. This is a catering size recipe serving 30 portions. Cutting it in half will serve a family well, as 15 portions will go quickly. A great way to have a fave meal in a soup. It's easier to heat up a soup than an entree or hero. Enjoy any leftovers as a lunch. Ingredients:
1 cup olive oil |
6 medium onions, chopped |
6 garlic cloves, minced |
6 eggplants, peeled and cubed into 1 inch pieces |
12 cups chicken broth |
6 cups tomato juice |
1 1/2 cups parsley, minced |
1 1/2 tablespoons thyme |
salt |
pepper |
mozzarella cheese, to garnish |
Directions:
1. Combine oil, onions and garlic and sauté for about 2 minutes.
2. Add the eggplant, chicken stock, tomato juice, parsley and thyme.
3. Bring to a boil, lower heat and simmer, covered for about 30 minutes.
4. Serve with mozzarella cheese sprinkled over the top.
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