1 1/2 c. chopped onion
1 1/2 tsp. minced garlic
3 tbsp. butter
2 lbs. eggplant, peeled and coarsely chopped
2 c. chicken broth
1/4 c. minced parsley
1/2 tsp. oregano
4 slices tomato
8 tbsp. Parmesan cheese

Saute in a kettle chopped onion and garlic in butter until soft. Add eggplant, broth, parsley and oregano. Bring to a boil and simmer soup, covered, for 30 minutes. Ladle soup into ovenproof bowls, float a slice of tomato in each bowl. Season with salt and pepper. Sprinkle each slice with two tablespoons Parmesan cheese and bake in preheated 400 degree oven for 10 minutes, or until the cheese is bubbling and golden. Serves 4.