How to Make Eggplant Parmesan Dip
My husband Billy absolutely loves eggplant. I have become quite the queen of eggplant Parmesan—his most requested dish. It was so fun to change it up and surprise him with this eggplant Parmesan dip recipe! I love serving this appetizer in an 8-inch cast iron skillet. It's a fun, shareable dish that is delicious and easy to make. I know you’ll love it, too!
What is Eggplant Parmesan Dip?
My eggplant Parmesan dip recipe combines all the classic flavors of a traditional eggplant Parmesan in a convenient and tasty dip. Imagine the rich, savory taste of baked eggplant, the tangy sweetness of marinara sauce, and the gooey, melted mozzarella and Parmesan cheese all mixed into one irresistible dip. The addition of fresh basil leaves brings a burst of herbaceous freshness, while a sprinkle of Panko bread crumbs adds a delightful crunch. This vegetarian appetizer recipe is perfect for any gathering or occasion. It’s comforting and delicious. What more could you ask for?
Level Up Your Eggplant Parm with Homemade Marinara Sauce
Want to level up your dip even more? Make it with my recipe for homemade marinara sauce. Trust me on this one, it’s worth the extra effort. Want to know what kind of tomatoes are best for a robust and flavorful homemade sauce? I talk all about that in my recipe! Homemade marinara truly enhances the flavor of the eggplant, making every bite even more delightful. Plus, knowing that you’ve made every component from scratch adds a special touch of love to this eggplant Parmesan dip recipe. Yum!
What to Serve with Homemade Eggplant Parmesan Dip
Eggplant Parmesan dip is incredibly versatile and pairs well with a variety of dippable treats. Serve it with crusty Italian bread, warm pita chips, or crunchy vegetable sticks like bell peppers and cucumbers. For a more indulgent option, try garlic bread or focaccia.
This unique dip also makes a fantastic addition to a spread of hors d'oeuvres, sitting beautifully alongside other eggplant recipes or your other favorite dip recipes. Whether you’re hosting a casual get-together or a festive gathering, this one is sure to impress your guests!
How to Make Eggplant Parmesan Dip
Ingredients
- 1 whole head of garlic, top sliced off to expose the cloves
- Olive oil to drizzle on the garlic
- 2 large eggplants
- 1 cup marinara sauce
- 2½ cups shredded mozzarella, divided
- ½ cup grated Parmesan cheese, divided
- ¼ cup packed fresh basil leaves
- Salt and pepper to taste
- ¼ cup Panko bread crumbs
- 1 baguette, sliced and toasted
- Fresh basil leaves sliced in a chiffonade
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
- Place the garlic head on another smaller piece of foil. Drizzle lightly with olive oil. Wrap the foil loosely around the garlic head. Place the foil-wrapped garlic head onto the prepared baking sheet.
- Place the whole eggplants on the same baking sheet. Bake for approximately 40 minutes or until the eggplants are soft and the skin is blistered and the garlic is caramelized. Remove from the oven and let eggplants and garlic cool for 15 minutes.
- Split open the eggplants. Scoop out the flesh and place in the bowl of a food processor. Discard the eggplant skins. Squeeze the garlic head so the cloves come out. Place them directly into the food processor. Add the marinara sauce, 1 cup shredded mozzarella, ¼ cup Parmesan and the whole basil leaves. Season with salt and pepper.
- Pulse the mixture until smooth. Transfer into an 8-inch cast iron skillet or two 4-inch cast iron skillets. You can also use an oven proof baking dish. Top with the remaining 1½ cups mozzarella, ¼ cup Parmesan and the bread crumbs. Drizzle with a little olive oil.
- Bake until golden and bubbly, about 20 minutes for smaller skillets and 25 minutes for the larger skillet. Place the baking dish or skillet on a baking sheet when it’s in the oven, just in case the eggplant mixture bubbles over the side!
- Serve hot with a garnish of fresh basil sliced in a chiffonade and toasted French bread slices.
