Eggplant Parmesan Soup

• 2 lbs eggplants, cut in half lengthwise
• 2 tablespoons extra virgin olive oil, plus extra for the baking sheet
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 28 ounces crushed tomatoes with basil
• 3 cups water
• 1/2 teaspoon kosher salt
• 3/4 cup parmigiano-reggiano cheese, grated
• crouton
• basil

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

eggplants, extra virgin olive oil, onion, garlic, tomatoes, water, kosher salt, parmigianoreggiano cheese, crouton, basil

Taken from www.food.com/recipe/eggplant-parmesan-soup-488857 (may not work)