Eggplant Parm Soup

• 8 cups (2 quarts) prepared tomato soup
• 1 Parmesan rind
• 1 1/3 cups all-purpose flour
• 2 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• Salt and freshly ground black pepper
• 1 medium eggplant, peeled and cut into 1-inch cubes
• Vegetable oil, for frying
• 8 slices whole milk mozzarella
• 2 tablespoons fresh basil, cut into chiffonade

1. Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer.
2. Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls.
3. Lightly season each station with salt and pepper.
4. 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.
5. Set aside on a wire rack.
6. Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat.
7. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side.
8. Preheat the oven to broil.
9. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet.
10. Cover each crock with 2 slices of mozzarella.
11. Broil until golden brown and bubbly.
12. Top each crock with several fried eggplant cubes and some basil chiffonade.

tomato soup, parmesan rind, flour, eggs, italianstyle breadcrumbs, salt, eggplant, vegetable oil, milk, fresh basil

Taken from www.foodnetwork.com/recipes/jeff-mauro/eggplant-parm-soup.html (may not work)