Eggplant Parmesan Soup - cooking recipe

Ingredients

2 lbs eggplants, cut in half lengthwise
2 tablespoons extra virgin olive oil, plus extra for the baking sheet
1 medium onion, chopped
3 garlic cloves, minced
28 ounces crushed tomatoes with basil
3 cups water
1/2 teaspoon kosher salt
3/4 cup parmigiano-reggiano cheese, grated
crouton
basil

Preparation

Preheat oven to 450 degrees Fahrenheit.
Place eggplants cut side down on a lightly oiled foil lined baking sheet.
until it is very tender and lightly on top and and bottom, about 45 minutes.
Mean while heat olive oil in a large Dutch oven over medium heat.
Add onion and saute for 5 minutes.
Add garlic and cook for 1 more minute.
Scoop eggplant flesh from the skins, discard skins.
Chop flesh roughly and to the pan with the tomatoes, water, and salt.
Bring to a boil over medium heat.
Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil.4.