Eggplant Parmesan is one of my favorite things to eat, so I couldn’t resist turning it into a soup. This recipe has all of the components of the beloved casserole—and tastes exactly like it—but you can eat it with a spoon. It’s healthier, too, because the eggplant is not fried.

Ingredients:

2 large (approximately 1 to 1^1/4 pounds each) purple eggplants
3 tablespoons olive oil
3 cloves garlic, minced
1 large Spanish onion, peeled and diced
2 ribs celery, diced
1^1/4 cups canned stewed tomatoes
2 cups tomato juice
8 cups vegetable stock
1 cup white wine
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups garlic croutons
2 cups shredded Parmesan cheese
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper, to taste

Directions:

Preheat the oven to 425°F. Wash the eggplants and pat dry. With a fork prick each one in several places. Place on a roasting pan or baking sheet and place in the oven. Roast for 35 to 40 minutes, or until soft. Remove from the oven and let cool slightly. Over a mixing bowl, peel back the skin and use a spoon or your hands to remove all of the pulp. Discard the skin. Place the pulp, a small amount at a time, onto a cutting board and chop into small pieces. (Don’t worry about its appearance. It is supposed to look wet and a bit mushy). Return to the mixing bowl and set aside.

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, and celery. Sauté for 10 minutes, stirring frequently. Add the eggplant pulp, tomatoes, tomato juice, stock, wine, oregano, and basil. Bring to a boil. Reduce the heat to medium and simmer for 35 minutes.

While the soup is simmering, place the croutons in the bowl of a food processor and process them into breadcrumbs. Set aside.

To finish the soup, add the cheese, stirring while it melts. Add the vinegar, salt, and pepper, and stir well. Stir in the breadcrumbs. Simmer an additional 5 to 7 minutes before serving. Makes 8 to 10 servings.