Parmesan And Eggplant Soup With Parmesan Crisps

• 5 cups peeled and diced eggplant
• 2 teaspoons salt
• 1 cup diced Spanish onion
• 2 tablespoons butter
• 8 cups chicken broth
• 1 pound parmesan cheese, chopped
• Salt and freshly ground black pepper
• 3/4 cup grated parmesan cheese
• 4 tablespoons shaved parmesan cheese
• 4 tablespoons chives, cut into 1-inch-long pieces

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

eggplant, salt, spanish onion, butter, chicken broth, parmesan cheese, salt, parmesan cheese, parmesan cheese, chives

Taken from cooking.nytimes.com/recipes/1293 (may not work)