Eggplan Parmesan Soup - 102 Calories a bowl
Tastes just like Eggplant Parmesan, but in soup form!
Ingredients:
1 Medium to large Eggplant
1 Tbsp Olive Oil
1 Clove garlic, minced
1 Onion, chopped
2 Tomatoes
2 Tbsp Grated Parmesan Cheese
1/4 cup traditional tomato sauce (optional)
Spices including basil, oregano, hot pepper flakes, S&P
Prick eggplant with a fork and roast whole in 400 degree oven for 40 minutes.
While the eggplant is in the oven, add oil, garlic and onion to a saucepan until translucent. Add roughly chopped tomatoes and let simmer for approximately 30 minutes, stirring occasionally. After simmering, puree mixture in a blender. Transfer puree back to saucepan and add Parmesan cheese and any other spices as desired. Leave on low heat to incorporate flavors.
When the eggplant has finished roasting, remove from oven and let cool. Cut open and scoop insides away from skin with a spoon or knife. You can add this directly to the tomato mixture in large chunks or puree first depending on your taste (I pureed half and left half as bite sized chunks). Finally, add traditional tomato sauce (this is mostly for color - otherwise the soup is a brownish color from the eggplant). If the consistency is too thick for your liking, just add some hot water and simmer a few more minutes to incorporate.
This made 4 LARGE servings. Garnish with cheese or croutons and serve with Italian bread.
Per Serving: Calories =102 Fiber=6 Protein=4 Carbs=14 Fat=5
Ingredients:
1 Medium to large Eggplant
1 Tbsp Olive Oil
1 Clove garlic, minced
1 Onion, chopped
2 Tomatoes
2 Tbsp Grated Parmesan Cheese
1/4 cup traditional tomato sauce (optional)
Spices including basil, oregano, hot pepper flakes, S&P
Prick eggplant with a fork and roast whole in 400 degree oven for 40 minutes.
While the eggplant is in the oven, add oil, garlic and onion to a saucepan until translucent. Add roughly chopped tomatoes and let simmer for approximately 30 minutes, stirring occasionally. After simmering, puree mixture in a blender. Transfer puree back to saucepan and add Parmesan cheese and any other spices as desired. Leave on low heat to incorporate flavors.
When the eggplant has finished roasting, remove from oven and let cool. Cut open and scoop insides away from skin with a spoon or knife. You can add this directly to the tomato mixture in large chunks or puree first depending on your taste (I pureed half and left half as bite sized chunks). Finally, add traditional tomato sauce (this is mostly for color - otherwise the soup is a brownish color from the eggplant). If the consistency is too thick for your liking, just add some hot water and simmer a few more minutes to incorporate.
This made 4 LARGE servings. Garnish with cheese or croutons and serve with Italian bread.
Per Serving: Calories =102 Fiber=6 Protein=4 Carbs=14 Fat=5
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Replies
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Yum! Thanks for posting!0
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WOW!!! That sounds amazing! I think I will be making that for dinner tonight! Thanks for sharing!0
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Yum!!! I've been on a huge homemade soup kick, and this sounds so delicious! Thanks for posting :happy:0
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BUMP0
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Sounds yummy. Thanks for sharing.0
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I have GOT to try this. I made sort of a random eggplant parm a couple of weeks ago (roasted eggplant and red peppers, then baked with tomato sauce a little low-fat mozz and parm). It was pretty good.
This sounds better and easier.0 -
Sounds good. Now I am a bit bummed that I used the eggplants I picked from my garden to make eggplant steaks. :ohwell: I am going to make this one when I get more eggplant. Thanks for sharing.0
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sounds delish! I am gtoing to try it!0
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Thank you, thank you! I love eggplant parmesan. But so high in cals. Will try this next time I shop.0
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I have GOT to try this. I made sort of a random eggplant parm a couple of weeks ago (roasted eggplant and red peppers, then baked with tomato sauce a little low-fat mozz and parm). It was pretty good.
This sounds better and easier.
I've done that before too. Yum!0 -
Sounds good. Now I am a bit bummed that I used the eggplants I picked from my garden to make eggplant steaks. :ohwell: I am going to make this one when I get more eggplant. Thanks for sharing.
Curious, what is an eggplant steak?0 -
Sounds SO delicious! I'm going to try the recipe this week. Thanks for sharing!0
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bump0
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bump0
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Thanks for posting - that sounds delicious0
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bump! gonna try this!0
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Yum!0
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Sounds wonderful!!! Will be trying soon!!!0
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Bump0
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This sounds amazing.0
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This sounds great, if I had seen this recipe before my store visit I wouldn't have put back that eggplant! I'll have to go back for it and the tomatoes tomorrow. Thanks for sharing!
jo0 -
Just made this tonight, and it looks wonderful and tastes good. I don't see how this could be split into 4 large portions though. I used a decent sized eggplant and two medium tomatoes and I ended up with 2.5 cups of soup (and that's after adding approx. 1 cup of water to thin it up a bit). This is a really tasty and easy recipe though, will definitely make it often, if my husband likes it then it would be a perfectly portioned meal for just the two of us!0
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