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Ingredients

• 3 Tbs. Bertolli® Extra Virgin Olive Oil
• 1 sm. Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 C.)
• 1/2 C. chopped onion
• 1 pouch Bertolli® Premium Summer Crushed Tomato & Basil Pasta Sauce
• 1 14.5-oz. can chicken broth
• 1/2 C. shredded mozzarella cheese (about 4 oz.)
• 2 Tbs. Italian seasoned dry bread crumbs
• 2 Tbs. grated Parmesan cheese

Description

Make This Easy And Delicious Eggplant Soup With Bertolli Premium Pasta Sauce!

Recipe4Living