Eggplant Parm Soup

Directions

1. 1
   Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer.
2. 2
   Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls.
3. 3
   Lightly season each station with salt and pepper.
4. 4
   In batches and using a spider or slotted spoon, dredge each eggplant cube in flour and shake off the excess; dip in egg and let the excess drip off; and then coat in breadcrumbs.
5. 5
   Set aside on a wire rack.
6. 6
   Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat.
7. 7
   Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side.
8. 8
   Preheat the oven to broil.
9. 9
   Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet.
10. 10
    Cover each crock with 2 slices of mozzarella.
11. 11
    Broil until golden brown and bubbly.
12. 12
    Top each crock with several fried eggplant cubes and some basil chiffonade.