Eggplant Parmesan Soup Recipe

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Ingredients:

Serving

1 large or 2 small eggplants , cut in 1/2 lengthwise (about 2 lb)
2 tbsp extra-virgin olive oil, plus more for the baking sheet
1 medium onion, chopped
3 clove garlic, minced
1 28- oz can crushed tomatoes with basil
3 cup water
1/2 tsp kosher salt
3/4 cup parmigiano reggiano cheese, grated
croutons
basil leaves , optional

Directions:

Preheat oven to 450°F. Place eggplants cut side down on a lightly oiled foil-lined broiler pan or baking sheet. Roast eggplant until it is very tender and lightly browned on top and bottom, about 45 minutes. Cool.
Meanwhile, heat olive oil in a large Dutch oven over medium heat. Add onion and sauté 5 minutes. Add garlic and cook for another minute. Scoop eggplant flesh from the skins; discard the skins. Chop flesh roughly and add to the pan along with tomatoes, water and salt and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	101.43 Kcal (425 kJ)
Calories from fat	49.86 Kcal
		% Daily Value*
Total Fat	5.54g	9%
Cholesterol	1.18mg	0%
Sodium	363.63mg	15%
Potassium	420.47mg	9%
Total Carbs	11.41g	4%
Sugars	6.04g	24%
Dietary Fiber	3.04g	12%
Protein	3.51g	7%
Vitamin C	13.7mg	23%
Iron	1.4mg	8%
Calcium	81.5mg	8%

Amount Per 100 g
Calories	33.2 Kcal (139 kJ)
Calories from fat	16.32 Kcal
		% Daily Value*
Total Fat	1.81g	9%
Cholesterol	0.39mg	0%
Sodium	119.01mg	15%
Potassium	137.61mg	9%
Total Carbs	3.73g	4%
Sugars	1.98g	24%
Dietary Fiber	1g	12%
Protein	1.15g	7%
Vitamin C	4.5mg	23%
Iron	0.4mg	8%
Calcium	26.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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