Eggplant Parmesan Soup - cooking recipe
Ingredients
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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
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Peel eggplant, if desired.
Cut into 1/4-inch slices. Sprinkle with 1 teaspoon salt.
Let stand 1 hour.
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