This recipe was generously submitted by Judy De Souter. This one came out of one of her favorite cookbooks The Phoeboe Snow Cookbook. Note this does make 34 servings, I am sure many of you will want to cut that in half.
Eggplant Parmigana Soup
Yield: 8 servings.
Eggplant Parmigana Soup
This makes a tasty starter to any meal!
Ingredients
- 7/8 cup olive oil
- 6 onions, chopped
- 6 cloves of garlic, minced
- 6 eggplants, peeled and cubed into 1" pieces
- 12 cup chicken broth
- 6 cup tomato juice
- 1 1/2 cup parsley, minced
- 1 1/2 tablespoon thyme
- salt and pepper
- GARNISH: Mozzarella cheese
Instructions
Combine oil, onions and garlic and saute for about 2 minutes. Add the eggplant, chicken stock, tomato juice, parsley and thyme. Bring to a boil, lower heat and simmer, covered for about 30 minutes. Serve with mozzarella cheese sprinkled over the top.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
