Makes 6 servings
4 Tablespoons Bertolli® Classico™ Olive Oil, divided*
1 medium Italian or Japanese eggplant, halved lengthwise and thinly sliced (about 4 cups)
1 cup chopped onion
2 cloves garlic (LuAnn added)
1 jar Bertolli® Olive Oil & Garlic Sauce (LuAnn used Tomato and Basil)
2 cans (14.5 oz. ea.) chicken or vegetable broth
1 cup broken dry whole wheat spaghetti (LuAnn added, see Parting Shots**)
1 cup shredded mozzarella cheese (about 4 ounces)
1/4 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
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 (and garlic, if adding as LuAnn did); 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. **See Parting Shots (LuAnn added dry pasta here, and simmered for 15 to 20 minutes)
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.
Source: Bertilli website; posted by LuAnn for KRT.