Best 10 Parmesan And Eggplant Soup With Parmesan Crisps Recipes

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Indulge in a symphony of flavors with our Parmesan and Eggplant Soup, a culinary masterpiece that combines the rich, nutty flavor of Parmesan cheese with the tender, smoky notes of roasted eggplant. Perfectly balanced and bursting with umami, this soup is a delightful treat for your taste buds. Accompany it with crispy Parmesan crisps, a delightful complement that adds a touch of texture and a burst of cheesy flavor. Our recipe provides step-by-step instructions, guiding you through the process of creating this delectable dish. Whether you're a seasoned cook or just starting your culinary journey, this recipe is sure to impress. So gather your ingredients, prepare your taste buds, and let's embark on a flavor-filled adventure.

**Additional Recipes:**

1. **Parmesan Crisps:** These crispy, golden-brown crisps are the perfect accompaniment to the Parmesan and Eggplant Soup. Made with just a few simple ingredients, they're easy to prepare and add a touch of elegance to your meal.

2. **Roasted Eggplant:** Learn how to roast eggplant to perfection, achieving a tender, smoky flavor that will elevate any dish. This versatile recipe provides instructions for roasting eggplant in the oven or on the grill, giving you options to suit your cooking preferences.

3. **Homemade Parmesan Cheese:** Take your culinary skills to the next level by making your own Parmesan cheese. This artisanal cheese is a true delicacy, adding a unique depth of flavor to your dishes. Our recipe guides you through the process, from selecting the right milk to aging the cheese to perfection.

Here are our top 10 tried and tested recipes!

EGGPLANT PARMESAN SOUP



Eggplant Parmesan Soup image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 8

4 Tbsp. olive oil, divided
1 medium Italian or Japanese eggplant, halved lengthwise and thinly sliced (about 4 cups)
1 cup chopped onion
1 jar Bertolli® Olive Oil & Garlic Sauce
2 cans (14.5 oz. ea.) chicken or vegetable broth
1 cup shredded mozzarella cheese (about 4 oz.)
1/4 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese

Steps:

  • Heat 3 tablespoons olive oil in 6-quart nonstick saucepot over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Stir in remaining 1 tablespoon olive oil and onion. Cook, stirring frequently, 5 minutes or until eggplant is golden and tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened.
  • Arrange 6 oven-proof soup bowls or crocks on cookie sheet. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted. Serve, if desired, with crusty Italian bread.

EGGPLANT PARM SOUP



Eggplant Parm Soup image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

EGGPLANT PARMESAN SOUP



Eggplant Parmesan Soup image

This twist features the classic flavors of Eggplant Parmesan in a delicious soup. Recipe courtesy of Amy Sherman of Cooking with Amy.

Time 1h15m

Yield Serves 6

Number Of Ingredients 10

1 large or 2 small eggplants, cut in 1/2 lengthwise (about 2 pounds)
2 tablespoons extra-virgin olive oil, plus more for the baking sheet
1 onion, chopped
3 cloves garlic, minced
1 (28.0-ounce) can crushed tomatoes with basil
3 cups water
1/2 teaspoon kosher salt
3/4 cup Parmigiano Reggiano, grated
Croutons
Basil leaves, optional

Steps:

  • Preheat the oven to 450°F.
  • Place eggplants cut-side down on a lightly oiled foil-lined broiler pan or baking sheet.
  • Roast eggplant until it is very tender and lightly browned on top and bottom, about 45 minutes.
  • Cool.
  • Heat olive oil in a large Dutch oven over medium heat.
  • Add onion and sauté 5 minutes.
  • Add garlic and cook for another minute.
  • Scoop eggplant flesh from the skins; discard the skins.
  • Chop flesh roughly and add to the pan along with tomatoes, 3 cups water and salt and bring to a boil over high heat.
  • Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
  • Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil, if desired.

Nutrition Facts : Calories 170 calories, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 560 milligrams, Carbohydrate 20 grams, Protein 7 grams

CRISPY EGGPLANT PARMESAN



Crispy Eggplant Parmesan image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons canola oil
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
2 teaspoons Italian seasoning
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 eggs
1/2 cup water
1 cup dried Italian bread crumbs
1/2 cup cornmeal
1/4 cup grated Parmesan, divided
2 eggplants
1 cup shredded mozzarella cheese
2 tablespoons chopped parsley leaves, for garnish

Steps:

  • In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
  • Preheat oven to 375 degrees F.
  • Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
  • Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.

PARMESAN CRISPS



Parmesan Crisps image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 cups freshly grated parmesan with 1 tablespoon flour, then flavor with 1 to 2 teaspoons minced herbs, spices and/or citrus zest. Make 12 mounds of the cheese mixture (2 tablespoons each) on a baking sheet lined with parchment and coated with cooking spray; flatten into 4-inch rounds. Bake at 375 degrees F until golden, 8 to 10 minutes. While hot, gently remove with a thin spatula and let cool completely.

PARMESAN AND EGGPLANT SOUP WITH PARMESAN CRISPS



Parmesan And Eggplant Soup With Parmesan Crisps image

Provided by Amanda Hesser

Categories     project, soups and stews, appetizer

Time 2h30m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : @context http, Calories 855, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 50 grams, Fiber 4 grams, Protein 67 grams, SaturatedFat 30 grams, Sodium 2738 milligrams, Sugar 14 grams, TransFat 0 grams

SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS



Silky Cauliflower Soup with Parmesan Crisps image

Provided by Dave Lieberman

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
1 cup shredded Parmesan
Chopped chives, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
  • Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

PARMESAN CRISPS



Parmesan Crisps image

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 15 crisps

Number Of Ingredients 5

1 (4-ounce) piece of Parmesan Reggiano cheese (without the rind)
1 tablespoon all-purpose flour
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  • Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
  • Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
  • Note: This recipe was doubled for this episode.

EGGPLANT PARMESAN SOUP



Eggplant Parmesan Soup image

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.

Provided by mandabears

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs eggplants, cut in half lengthwise
2 tablespoons extra virgin olive oil, plus extra for the baking sheet
1 medium onion, chopped
3 garlic cloves, minced
28 ounces crushed tomatoes with basil
3 cups water
1/2 teaspoon kosher salt
3/4 cup parmigiano-reggiano cheese, grated
crouton
basil

Steps:

  • 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.4.

Nutrition Facts : Calories 190.8, Fat 11.3, SaturatedFat 3.6, Cholesterol 10.8, Sodium 483.9, Carbohydrate 16.8, Fiber 8.2, Sugar 6.7, Protein 8.4

PARMESAN CRISPS



Parmesan Crisps image

Categories     Bread     Side     Bake     Parmesan     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 9 crisps

Number Of Ingredients 2

3/4 cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano)
1 1/2 teaspoons all-purpose flour

Steps:

  • Preheat oven to 350°F and line a lightly-greased baking sheet with parchment paper.
  • In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

Tips:

  • To make crispy Parmesan crisps, use freshly grated Parmesan cheese and bake until golden brown for the best flavor and texture.
  • Feel free to adjust the ingredients according to your preference. If you want a milder flavor, use less garlic or red pepper flakes. If you want a heartier soup, add more vegetables or beans.
  • To save time, you can use pre-cooked eggplant or roasted eggplant from the store. Just make sure to drain any excess oil before adding it to the soup.
  • Serve the soup immediately, topped with crispy Parmesan crisps and a drizzle of olive oil. You can also garnish with fresh herbs like basil or parsley.

Conclusion:

This Parmesan and Eggplant Soup is a delicious and comforting dish that is perfect for a cold night. The combination of flavors and textures is simply irresistible. The creamy soup, crispy Parmesan crisps, and tender eggplant make this soup a winner. So next time you're looking for a new soup recipe to try, give this one a try. You won't be disappointed!

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