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Eggplant Parm Soup

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Ingredients:

  • 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

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