Eggplant Parmigiana Soup aka "Wow, Costco has a Multi-Pack of Eggplant!"

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This is what happens when I wander through Costco and find a multi-pack of eggplant! I had originally intended to grill them up, but time got away from me and I realized the eggplant was about to go bad and I needed to use up the eggplant fast. And so, after a simple Google search, I found myself at eggplantrecipes.net with this recipe for Eggplant Parmigiana Soup:

Ingredients (I halved this recipe and it still made about 8 servings!)
1 cup Olive Oil
6 Onions, chopped
6 cloves of Garlic, minced
6 Eggplants, peeled and cubed into 1" pieces
12 cups Fresh Chicken Broth or Stock
6 cups Tomato Juice (Here, I just used a mixture of tomato juice and some leftover marinara sauce)
1 1/2 cups Parsley, minced
1 1/2 tablespoons Thyme
1 1/2 tablespoons Salt
1 1/2 tablespoons Fresh Ground Black Pepper
Garnish:
Mozzarella cheese
(I also added fresh parsley. Last time I used fresh basil but I didn't have any on hand today.)

Preparation:

The right tool makes all the difference. I was struggling with a standard vegetable peeler at first and then I remembered I had a PC serrated peeler, which is designed for soft or waxy skinned vegetables. Worked like a charm!

The eggplant cubed and ready to roll.


1. Add oil to stockpot. Saute onion and garlic about 2 minutes until tender.

2. Add eggplant, chicken broth, tomato juice, parsley and thyme.

Note my careful measurement of the thyme... not.

3. Bring soup to a boil over medium heat.

4. Reduce heat to low, cover, and simmer 30 minutes.

5. Garnish individual servings with grated mozzarella.

I garnished with fresh mozzarella and parsley.


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