EGGPLANT (AUBERGINE) PARMIGIANA SOUP
Make and enjoy. It tastes so much like Eggplant Parm that you'll flip. This is a catering size recipe serving 30 portions. Cutting it in half will serve a family well, as 15 portions will go quickly. A great way to have a fave meal in a soup. It's easier to heat up a soup than an entree or hero. Enjoy any leftovers as a lunch.
Provided by DeSouter
Categories Vegetable
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, onions and garlic and sauté 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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Adu Ayomide
[email protected]I would not recommend this recipe to anyone.
Estella Brooks
[email protected]This soup is way too expensive to make. The ingredients are very costly.
Meghan Hinshaw
[email protected]I followed the recipe exactly, but my soup turned out watery and flavorless. I'm not sure what went wrong.
Tebogo Patricia Lekgetha
[email protected]This soup is very time-consuming to make. It took me over two hours to get it on the table.
Irfan Sadozia
[email protected]I found this soup to be a bit bland. I added some extra garlic and oregano, and it was much better.
Sandra Reyneke
[email protected]This soup is a little bit spicy for my taste. Next time, I'll use less red pepper flakes.
Shahzeb Ali
[email protected]I didn't have any Parmesan cheese, so I used Asiago cheese instead. It was still delicious.
Maryam Abbas
[email protected]I'm allergic to dairy, so I used almond milk instead of regular milk. It worked out great!
ucha tatarashvili
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved it!
Mariah Hicks
[email protected]I love the crispy breadcrumb topping on this soup. It adds a nice textural contrast to the creamy soup.
Lauret Dankwah
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and it warms you up from the inside out.
Glitch
[email protected]I'm not a big fan of eggplant, but I really enjoyed this soup. The flavors are very well-balanced.
Raquel Woods
[email protected]This soup is a great way to use up leftover eggplant. I always have some in my fridge, and now I know what to do with it.
Manea Iustina
[email protected]I love how easy this soup is to make. I was able to get it on the table in under an hour.
Sarfan Khan
[email protected]This soup is amazing! The flavors are so rich and complex, and the eggplant is cooked to perfection. I will definitely be making this again.