Eggplant Parmesan Soup

• 3 Tbsp. Bertolli(R) Extra Virgin Olive Oil
• 1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)
• 1/2 cup chopped onion
• 1 pouch Bertolli(R) Premium Summer Crushed Tomato and Basil Pasta Sauce
• 1 can (14.5 oz.) chicken broth
• 1/2 cup shredded mozzarella cheese (about 4 oz.)
• 2 Tbsp. Italian seasoned dry bread crumbs
• 2 Tbsp. grated Parmesan cheese

1. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring frequently, 5 minutes or until eggplant is golden and tender. Stir in Sauce and broth. Bring to boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened.
2. On cookie sheet, place 2 oven-proof soup bowls or crocks. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted and golden. Serve, if desired, with crusty Italian bread.

olive oil, japanese, onion, tomato, chicken broth, mozzarella cheese, italian seasoned dry bread crumbs, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/eggplant-parmesan-soup-1270592 (may not work)