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Eggplant Parmigana Soup

March 27, 2009
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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.
sliced eggplant

Eggplant Parmigana Soup

Yield: 8 servings.

7/8 C. olive oil
6 onions, chopped
6 cloves of garlic, minced
6 eggplants, peeled and cubed into 1″ pieces
12 C. chicken broth
6 C. tomato juice
1 1/2 C. parsley, minced
1 1/2 Tbsp. thyme
salt and pepper
GARNISH: Mozzarella cheese
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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  • http://40somethingmommy.com Liz Nelson

    This was good! I served it with garlic bread it was so good!

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