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Eggplant Parmesan Soup<\/p>\nEggplant Parmesan Soup<\/p>\n
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3 Tablespoons olive oil<\/p>\n
1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)<\/p>\n
1\/2 cup chopped onion<\/p>\n
1 pouch Bertolli Premium Summer Crushed Tomato and Basil Pasta sauce (or other tomato based pasta sauce)<\/p>\n
1 can chicken broth<\/p>\n
1\/2 cup shredded mozzarella cheese<\/p>\n
2 Tablespoons Italian seasoned dry bread crumbs<\/p>\n
2 Tablespoons grated Parmesan cheese.<\/p>\n
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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, breadcrumbs and Parmesan cheese. Broil for 2 minutes or until cheese is melted and golden.<\/p>\n
For a completely liquid diet, serve after pureeing without adding toppings.\u00a0 For a no chew soft foods diet, you can complete recipe as written<\/p>\n","protected":false},"excerpt":{"rendered":"
Eggplant Parmesan Soup 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 Bertolli Premium Summer Crushed Tomato and Basil Pasta sauce (or other tomato based pasta sauce) 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,…<\/p>\n