Eggplant Parmesan Soup

This is a really good recipe from whole foods market for a really good eggplant parnesan in another form, a soup. Very hearty and delicous.

Preheat oven to 450 degrees fahrenheit.

Place eggplants cut side down on a lightly oiled foil lined baking sheet.

Until it is very tender and lightly on top and and bottom , about 45 minutes.

Mean while heat olive oil in a large dutch oven over medium heat.

Add onion and saute for 5 minutes.

Add garlic and cook for 1 more minute.

Scoop eggplant flesh from the skins , discard skins.

Chop flesh roughly and to the pan with the tomatoes , water , and salt.

Bring to a boil over medium heat.

Reduce heat to low , cover and simmer 20 minutes , stirring occasionally.

Top each serving with 2 tablespoons of parmigiano reggiano , croutons and basil.

eggplants, extra virgin olive oil, onion, garlic cloves, tomatoes with basil, water, kosher salt, parmigiano-reggiano cheese, crouton, basil