Easy Eggplant Parmesan Dip
Eggplant Parmesan Dip combines roasted eggplant, marinara, mozzarella, and Parmesan in an easy, cheesy appetizer with mostly hands-off cooking.
Servings 16 ¼ cup servings
Calories 54kcal
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.
Nutrition
Serving: 0.25cup | Calories: 54kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 166mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Calcium: 60mg | Iron: 0.3mg
