Eggplant Parmesan dip turns roasted eggplant, marinara, mozzarella, and Parmesan into a warm, cheesy appetizer with all the flavors of classic eggplant Parmesan. It's an easy, mostly hands-off recipe for parties or whenever you need a warm dip for sharing.

Eggplant Parmesan dip topped with fresh basil and Parmesan cheese and served warm with pita chips.

Notes from my kitchen

This dip started with leftovers from my easy eggplant Parmesan stacks. After making it, I wondered what would happen if I just tossed the leftovers into a food processor.

It wasn't the most elegant experiment, but it was delicious. And so the idea for eggplant Parmesan dip was born.

Of course, making an entire dinner just to turn it into dip isn't exactly efficient! So I simplified the process.

I roast the unpeeled eggplant in halves until it's soft enough to scoop right out of the skin. You don't have to salt it, since you're not drawing out moisture before breading or frying. Best of all, it comes together with just four main ingredients.

What started as an experiment has turned into one of those recipes I now happily make from scratch!

Marjory

Ingredients

Here's what you'll need to make this eggplant Parmesan dip recipe:

Of special note:

Globe eggplants - I prefer smaller eggplants and usually end up with two. Look for ones that feel firm and heavy for their size with smooth, shiny skin.
Marinara - Use a thick, flavorful marinara you already enjoy since it provides much of the seasoning for the dip. Avoid a thin or watery sauce, which can make the finished dip too loose.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make eggplant Parmesan dip

Use these pictures as a guide when you make the recipe.

Prep the eggplant

Halved eggplant scored in a crosshatch pattern for eggplant Parmesan dip.

Cut the eggplant in half lengthwise and score the flesh in a crosshatch pattern so it softens quickly as it roasts. Brush with olive oil and season with salt.

Roast and scoop

Roasted eggplant flesh being scraped from the skin into a food processor.

Roast cut-side down until tender. Cool, then scoop the soft flesh into a food processor.

Pulse and mix

Roasted eggplant, marinara, mozzarella, and Parmesan cheese pulsed to a chunky consistency in a food processor.

Add the marinara to a processor and pulse, keeping it chunky. Stir in the mozzarella and Parmesan cheeses.

Bake

Eggplant Parmesan dip in a baking dish topped with grated Parmesan before baking.

Spread the mixture in a baking dish. Sprinkle with Parmesan cheese, if desired. Bake until hot and bubbly.

What to serve with eggplant Parmesan dip

Serve eggplant Parmesan dip warm with pita chips, crackers, crostini, or toasted baguette slices for scooping. For a lighter option, pair it with sturdy vegetables such as bell pepper strips, cucumber slices, or celery.

You can also spoon the warm dip into mini pita pockets for a more substantial option that's easy to pick up and eat.

Eggplant Parmesan dip spooned into a mini pita pocket with pita chips and warm dip in the background.

📋 Recipe

Easy Eggplant Parmesan Dip

Eggplant Parmesan Dip combines roasted eggplant, marinara, mozzarella, and Parmesan in an easy, cheesy appetizer with mostly hands-off cooking.

5 from 1 vote

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Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: ¼ cup servings

Author: Marjory Pilley

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Ingredients

▢ 2 pounds globe eggplant about 2 medium-sized
▢ 1 Tablespoon olive oil
▢ ¼ teaspoon salt
▢ ⅔ cup marinara or pasta sauce
▢ 1 cup mozzarella cheese, shredded
▢ ⅓ cup Parmesan cheese, finely grated optionally top with 1-2 Tablespoons of additional Parmesan
▢ Assorted crackers of choice for serving pita chips, vegetable dippers or pita pockets

Instructions

Preheat oven to 400℉.
Cut the eggplants in half lengthwise. Score the flesh about ½ inch deep in a crosshatch pattern, being careful not to cut through the skin. Brush the cut sides with olive oil and sprinkle with salt.
Place the eggplants cut-side down on a baking sheet coated with nonstick cooking spray. Roast for about 30 minutes, or until the skin begins to wrinkle and the flesh is very soft when pierced with a fork.
Remove from the oven and reduce the oven temperature to 350℉.
Scrape the flesh into a food processor, discarding the outside skin. Add the marinara to the food processor and pulse several times until it is a chunky consistency.
Scrape the eggplant mixture into a baking dish and stir in the cheeses. Sprinkle additional Parmesan cheese on top if desired.
Bake for approximately 20 minutes or until the dip is hot and bubbly.
Serve hot with crackers, crudites or in pita pockets.

Notes

Yield: 4 cups or 16 (¼-cup) appetizer servings.

Nutritional estimate is for the dip only.

Note: You do not need to peel or salt the eggplant before using it.

Storage: Store leftover eggplant Parmesan dip in an airtight container in the refrigerator for up to 4 days. Reheat in a small baking dish at 350°F until warmed through, or microwave individual portions.

Make ahead: Prepare the dip through the step of transferring it to the baking dish. Cover and refrigerate for up to 24 hours, then add the Parmesan topping and bake as directed. Allow a few extra minutes of baking time since the dip will be cold.

Freezing: Freeze the prepared dip in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, stir well, and transfer to a baking dish. Top with Parmesan and bake at 350°F until hot and bubbly.

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Notes from my kitchen

Ingredients