Ingredients

• 4 Tbsp. olive oil, divided
• 1 medium Italian or Japanese eggplant, halved lengthwise and thinly sliced (about 4 cups)
• 1 cup chopped onion
• 1 jar Bertolli® Olive Oil & Garlic Sauce
• 2 cans (14.5 oz. ea.) chicken or vegetable broth
• 1 cup shredded mozzarella cheese (about 4 oz.)
• 1/4 cup Italian seasoned dry bread crumbs
• 1/4 cup grated Parmesan cheese

Instructions

1. 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. 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.
2. 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.