Braciole Soup

1 pound top round sliced 1/4-inch thick, 4-6 pieces4 teaspoons Parmigiano-Reggiano, freshly grated, plus additional for garnish4 teaspoons Italian parsley, finely chopped2 teaspoons finely chopped garlicSalt and pepper to taste2 tablespoons extra virgin olive oil1 cup eggplant, chopped1 cup carrots, chopped1 cup celery, chopped1 large tomato, chopped32 ounces beef broth4 cups water1 teaspoon sea salt2 cups escarole, chopped1 cup small pasta, such as ditalini or orzoLightly pound each piece of meat to tenderize. Lay out meat on work surface and sprinkle with cheese, parsley, garlic, salt and pepper. Begin rolling from short end and secure with kitchen string or toothpicks. Set aside.In a pot deep enough to hold all liquids and vegetables heat the olive oil over medium high heat. Add braciole, browning on all sides, about 5 minutes total. Add eggplant, carrots, celery and tomato. Sauté about 5 minutes.Stir in broth, then add water and salt, bring to a boil. Add escarole, stir and return to boil. Add pasta and cook until pasta is al dente.To serve: Ladle soup into four to six bowls. Serve braciole on a separate plate. Pass cheese to taste.Serves four to six.Nutrition values per serving: 310 calories, 12 g fat (4 g saturated), 27 g carbohydrates, 2 g fiber, 23 g protein, 46 mg cholesterol, 1,513 mg sodium.