Eggplant Parmesan Soup - cooking recipe

Ingredients
    1 medium eggplant
    1 tsp. salt
    1 Tbsp. margarine or butter
    1 medium onion
    1/3 c. green pepper
    1 lb. ground beef
    1 (28 oz.) can tomatoes, undrained and chopped coarsely
    1/2 tsp. dried whole oregano
    1/2 tsp. dried whole basil
    1/2 tsp. dried whole marjoram
    1 tsp. salt
    1/2 tsp. pepper
    2 eggs, beaten
    3/4 c. dry bread crumbs
    1/2 c. marjoram, divided
    2 c. shredded Mozzarella
    3/4 c. grated Parmesan cheese
    green pepper rings
Preparation
    Peel eggplant, if desired.
    Cut into 1/4-inch slices. Sprinkle with 1 teaspoon salt.
    Let stand 1 hour.

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