Parmesan And Eggplant Soup With Parmesan Crisps

Preparation

1. Step 1

   In a large bowl, toss the eggplant with 2 teaspoons salt, and let sit for 30 minutes at room temperature. Then, rinse the eggplant with water and drain.

2. Step 2

   In a large saute pan, over medium heat, sweat the onion in the butter for 3 to 4 minutes or until translucent. Add the eggplant, and continue cooking for 15 to 20 minutes or until tender. Set aside 1 cup cooked eggplant to use as a garnish.

3. Step 3

   In a large saucepan, bring the chicken stock to a simmer. Add the chopped parmesan, and simmer slowly for 45 minutes. Strain the stock, and discard the cheese.

4. Step 4

   Puree the cooked eggplant with the chicken stock, then pass the mixture through a fine-mesh sieve into a large bowl, discarding the solids. Season to taste with salt and pepper.

5. Step 5

   Make the parmesan crisps: In a large, nonstick saute pan, sprinkle half the grated parmesan into an even ⅛-inch layer. Cook slowly over medium-low heat until the cheese melts and turns golden brown.

6. Step 6

   Loosen the edges of the parmesan from the pan with a rubber spatula. Carefully slide the melted cheese from the pan onto a cutting board. Immediately cut the cheese into 6 irregular triangles. While the cheese triangles are still hot, lay them over a wine bottle or rolling pin to create a curved crisp. Let the crisps cool completely. Repeat the process to create a total of 12 parmesan crisps.

7. Step 7

   Ladle the hot soup into 4 bowls. Spoon some of the reserved eggplant into each bowl. Sprinkle with the shaved parmesan and chives. Place 3 parmesan crisps in the center of each bowl, and serve immediately.