Would you believe Eggplant Parm Soup?

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.

In a soup pot, I sauteed a diced Vidalia onion and 3 ribs of celery.  When they are done, I add 3 cloves of garlic that are minced, the chopped up eggplant, a can of diced tomatoes and 2 cups of tomato juice, 1 cup of white wine, 1 tsp oregano, 1 tsp of basil, and about 6 cups of chicken broth.  Let all of this simmer for about 30 minutes.

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.