Eggplant Parmesan Soup Recipes

EGGPLANT PARM SOUP

Steps:

• Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer.
• Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls. Lightly season each station with salt and pepper. In batches and using a spider or slotted spoon, dredge each eggplant cube in flour and shake off the excess; dip in egg and let the excess drip off; and then coat in breadcrumbs. Set aside on a wire rack.
• Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side.
• Preheat the oven to broil. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella. Broil until golden brown and bubbly. Top each crock with several fried eggplant cubes and some basil chiffonade.

EGGPLANT PARMESAN SOUP

Steps:

• 1 Heat 3 tablespoons oil in large nonstick saucepan on medium-high heat. Add eggplant; cook 5 min., stirring occasionally. Stir in onions and remaining oil. Cook 5 min. or until eggplant is golden brown and tender, stirring frequently. Stir in sauce and broth. Bring to boil on high heat. Simmer on low heat 5 min. or until thickened, stirring frequently.
• 2 Heat broiler to HIGH. Arrange 6 oven-proof soup bowls or crocks on baking sheet. Fill bowls with soup. Top with mozzarella, bread crumbs and Parmesan. Broil 2 min. or until cheese is melted. If desired, serve with crusty Italian bread.

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY

Steps:

• Cut each eggplant into about ½-inch (1-cm) thick round slices.
• Arrange the slices in a single layer on a baking sheet lined with paper towels.
• Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
• Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
• Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
• In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
• Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
• Coat each eggplant slice in the flour mixture, shaking off any excess flour.
• Preheat the oven to 350°F (180°C).
• Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
• Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
• Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
• Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
• Let cool for 10 minutes, then serve garnished with fresh basil.
• Enjoy!

BAKED-EGGPLANT PARMESAN

Steps:

• Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
• Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
• Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
• Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
• Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.

EGGPLANT PARMESAN SOUP

Steps:

• Preheat the 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.
• 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, 3 cups 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.

EGGPLANT PARMESAN SOUP

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Place eggplants cut side down on a lightly oiled foil lined baking sheet.
• until it is very tender and lightly on top and and bottom, about 45 minutes.
• Mean while heat olive oil in a large Dutch oven over medium heat.
• Add onion and saute for 5 minutes.
• Add garlic and cook for 1 more minute.
• Scoop eggplant flesh from the skins, discard skins.
• Chop flesh roughly and to the pan with the tomatoes, water, and salt.
• Bring to a boil over medium heat.
• Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
• Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil.4.

EGGPLANT PARMESAN PASTA

Steps:

• In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate. Set a large pot of salted water to boil.
• Wipe out the skillet and heat 2 tablespoons of the oil over medium. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add eggplant and drizzle over the remaining ¼ cup oil. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, oregano and 1½ cups of water, and bring to a simmer over medium-high heat.
• Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the eggplant, until the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
• Meanwhile, in the large pot of water, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
• Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
• Add Parmesan to the panko and mix well. Divide the pasta in bowls and top each with some of the mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.

EGGPLANT (AUBERGINE) PARMESAN SOUP

Steps:

• Heat olive oil in a large non-reactive saucepan over medium heat.
• Add the onions,peppers and the eggplant.
• Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
• Add the tomatoes and water and bring to a boil over high heat.
• Reduce heat and simmer 35-40 minutes or until vegetables are tender.
• Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.

PARMESAN AND EGGPLANT SOUP WITH PARMESAN CRISPS

Steps:

• In a large bowl, toss the eggplant with 2 teaspoons salt, and let sit for 30 minutes at room temperature. Then, rinse the eggplant with water and drain.
• In a large saute pan, over medium heat, sweat the onion in the butter for 3 to 4 minutes or until translucent. Add the eggplant, and continue cooking for 15 to 20 minutes or until tender. Set aside 1 cup cooked eggplant to use as a garnish.
• In a large saucepan, bring the chicken stock to a simmer. Add the chopped parmesan, and simmer slowly for 45 minutes. Strain the stock, and discard the cheese.
• Puree the cooked eggplant with the chicken stock, then pass the mixture through a fine-mesh sieve into a large bowl, discarding the solids. Season to taste with salt and pepper.
• Make the parmesan crisps: In a large, nonstick saute pan, sprinkle half the grated parmesan into an even 1/8-inch layer. Cook slowly over medium-low heat until the cheese melts and turns golden brown.
• Loosen the edges of the parmesan from the pan with a rubber spatula. Carefully slide the melted cheese from the pan onto a cutting board. Immediately cut the cheese into 6 irregular triangles. While the cheese triangles are still hot, lay them over a wine bottle or rolling pin to create a curved crisp. Let the crisps cool completely. Repeat the process to create a total of 12 parmesan crisps.
• Ladle the hot soup into 4 bowls. Spoon some of the reserved eggplant into each bowl. Sprinkle with the shaved parmesan and chives. Place 3 parmesan crisps in the center of each bowl, and serve immediately.