Eggplant Cream Soup

1. In a large Dutch oven, heat olive oil over medium heat. Add shallots and 2 cloves of garlic, cook, stirring, for 4-5 minutes.2. Add eggplants to the pot and cook, stirring, for about 25 minutes until golden brown.3. Pour broth over the eggplants and cook for 5 minutes. Let the soup cool slightly, then puree it in a blender until smooth. Transfer the cream soup to a clean pot, season with salt and pepper to taste. Stir in cream and 30 g of parsley, then bring to a boil.4. Separately, combine lemon zest, 2 cloves of garlic, and 15 g of parsley.5. Serve the cream soup in individual bowls, garnished with mozzarella slices and the garlic-lemon seasoning.