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Eggplant Parmigiana Soup


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
1 1/2 cups Parsley, minced
1 1/2 tablespoons Thyme
1 1/2 tablespoons Salt
1 1/2 tablespoons Fresh Ground Black Pepper

Mozzarella cheese


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

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

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.

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