EGGPLANT PARMESAN SOUP
Serves 6
This twist features the classic flavors of Eggplant Parmesan in a delicious soup. Recipe courtesy of Amy Sherman of Cooking with Amy.
Ingredients
- 1 large or 2 small eggplants, cut in 1/2 lengthwise (about 2 pounds)
- 2 tablespoons extra-virgin olive oil, plus more for the baking sheet
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes with basil
- 3 cups water
- 1/2 teaspoon kosher salt
- 3/4 cup Parmigiano Reggiano cheese, grated
- Croutons
- Basil leaves, optional
Method
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.
Nutrition
Per serving: 170 calories (70 from fat), 8g total fat, 3g saturated fat, 10mg cholesterol, 560mg sodium, 20g total carbohydrate (8g dietary fiber, 9g sugar), 7g protein
For more healthy recipes...
http://www.wholefoodsmarket.com/recipes/
