Eggplant Parm Soup

Ingredients

• 8 cups (2 quarts) prepared tomato soup
• 1 Parmesan rind
• 1 1/3 cups all-purpose flour
• 2 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• Salt and freshly ground black pepper
• 1 medium eggplant, peeled and cut into 1-inch cubes
• Vegetable oil, for frying
• 8 slices whole milk mozzarella
• 2 tablespoons fresh basil, cut into chiffonade

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