Roasted Eggplant Parmesan Dip
This Roasted Eggplant and Garlic Dip is a comforting, creamy appetizer that combines the smoky depth of roasted eggplant with the sweet, mellow flavour of caramelized garlic. Blended with marinara, fresh basil, and a medley of cheeses, then baked to golden perfection, it’s the perfect dip to serve with crispy toasted baguette slices. Whether you’re gathering with friends or enjoying a cozy evening, this dip will make every bite feel just right.
Equipment
- Tin Foil
- Food Processors
- Medium Baking dish or Skillet (see notes)
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 (for Garnish)
Instructions
- Preheat the oven to 400℉ (204℃). Line a baking sheet with aluminum foil.
- Place the garlic head on a smaller piece of foil. Drizzle lightly with olive oil, then 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 and scoop out the flesh, placing it in the bowl of a food processor. Discard the eggplant skins. Squeeze the garlic head so the cloves come out and add 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. Alternatively, use an oven-proof baking dish.
- Top with the remaining 1½ cups mozzarella, ¼ cup Parmesan, and the Panko bread crumbs. Drizzle with a little olive oil.
- Bake until golden and bubbly, about 20-25 minutes. (Place the baking dish or skillet on a baking sheet in case the eggplant mixture bubbles over).
- Serve eggplant dip hot with garnished with fresh basil and a side of toasted French bread slices, crostini or crackers.
Notes
Classic Marinara Sauce
Dish Size:
Dish Size:
- Baking Dish: A 9×13-inch baking dish would be a great choice for comfortably fitting the ingredients and ensuring even cooking.
- Skillet: A 12-inch oven-safe skillet would be a good size if you want to bake the dish directly in the skillet.
- Storing Leftovers: Allow the dip to cool completely to room temperature after baking. Transfer the cooled dip into an airtight container. If you have leftover crostini, store them separately to keep them crispy. Store the dip in the refrigerator for up to 3-5 days.
- Oven Method (Recommended for Best Texture): Preheat your oven to 350°F (175°C). Let the dip sit at room temperature for about 15 minutes. Cover the dip with aluminum foil to prevent it from drying out. Bake for 20-25 minutes, or until heated through. For a bubbly, slightly golden top, remove the foil during the last 5-10 minutes.
- Microwave Method (For Quick Reheating): Transfer a portion of the dip to a microwave-safe bowl. Cover with a microwave-safe lid or wrap. Heat on medium power for 1-2 minutes, stirring halfway through, until warmed to your liking. Be careful not to overheat, as it may cause the cheese to become tough.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
