Eggplant Parmesan Soup
Author: 
 
Ingredients
  • 2 (1 lb) egg plants
  • 1 large onion, diced
  • 2 ribs celery,chopped
  • 3 cloves garlic, minced
  • 1 TBSP olive oil
  • 1 (15oz) can stewed tomatoes
  • 2 C tomato juice
  • 4 C vegetable stock or chicken stock
  • 1 C white wine
  • 2 tsp Italian seasoning
  • 1 C grated parmesan cheese
  • 1 tsp salt
  • ½ tsp black pepper
  • garlic croutons
  • shredded mozzarella
Instructions
  1. Preheat oven to 425 degrees.
  2. Wash eggplants and pat dry. With a fork prick each one several times. Place on a baking sheet and roast for 35 to 40 minutes or until soft.
  3. Remove from oven and allow eggplants to cool slightly.
  4. Working over a large bowl, peel skin off eggplants and discard peel. Place the whole eggplant on a cutting board and cut into small pieces. Put in a mixing bowl and set aside.
  5. Into a large stockpot, saute onion, celery and garlic in olive oil over medium high heat for 10 minutes stir a lot.
  6. Add eggplant, tomatoes, tomato juice, stock, wine, and seasonings. Bring to a boil.
  7. Reduce heat and simmer for 35 minutes.
  8. To finish soup, stir in parmesan cheese. Simmer for 5 more minutes.
  9. Garnish with croutons and mozzarella cheese.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2015/01/eggplant-parmesan-soup/