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Fresh Tomato Soup with Seared Eggplant Sandwiches

Fresh Tomato Soup with Seared Eggplant Sandwiches Recipe

  • About ½ cup extra virgin olive oil
  • 2 medium onions, chopped into ¼-inch dice
  • 4 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 4 pounds ripe plum tomatoes, coarsely chopped
  • 1 teaspoon sugar
  • 1 beautiful eggplant (about 10 ounces), sliced ½ inch thick into 8 slices
  • 2 cups water
  • ½ cup chopped fresh basil, plus 4 leaves for garnish
  • ¼ cup Pesto (below)
  • Four ¼-inch-thick slices fresh mozzarella (about 2 ounces)
  • Four ½-inch-thick slices rustic bread, about the same size as the eggplant slices
  • 2 cups lightly packed basil leaves
  • ¾ cup extra virgin olive oil
  • 2 garlic cloves, minced and then mashed with a pinch of salt to a paste
  • ¼ cup pine nuts, toasted
  • ¼ cup freshly grated Parmesan
  • 2 tablespoons freshly grated Pecorino Romano
  • Kosher salt
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 553kcal (28%)
Total Fat 44g (67%)
Saturated Fat 8g (38%)
Cholesterol 13mg (4%)
Total Carbohydrate 35g
Dietary Fiber 9g
Sugars 17g
Protein 11g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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