So, doesn't that look yummy? It tastes exactly like eggplant parm, I kid you not! And, it really wasn't that difficult. I started by taking two whole eggplants and pricking them with a fork. I baked them at 425 degrees for about 30 minutes. When they were done, I took them out of the oven, let them cool a bit, peeled the skin off, and diced them.
While the soup is simmering, put about 3 cups of croutons in a food processor and process them into breadcrumbs. When the soup is done, I took my blender and pureed the soup. If you want, you can skip this step and leave it as is. Stir in 2 cups of shredded Parmesan cheese and the breadcrumbs. Simmer another 5-10 minutes and you're good to go. If you want to float a piece of eggplant on top, just take a few slices off of the eggplant before you roast them. Make a small amount of batter (flour, water, salt, pepper, onion powder and garlic powder). Dip the slices in the batter and lightly fry in a little olive oil. When browned, place on a paper towel until you are ready to serve.
The flavor of this soup is incredible! And the bread crumbs give it a nice thickness. This is definitely a different kind of soup, but really delicious.