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