Ingredients
3 Tbsp. Bertolli® 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® 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
Preparation
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.
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.
