Eggplant Parmesan Soup

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

1. Heat Olive Oil in 12-inch nonstick skillet 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 a boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened.
2. Place 2 oven-proof soup bowls or crocks on cookie sheet. 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.
3. Cost per recipe*: $50
4. Cost per serving*: $25
5. *Based on average retail prices at national supermarkets.

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

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