Eggplant Parmesan Dip

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Ingredients

• 2 medium sized eggplants
• 1 Tablespoon olive oil
• 1 head of garlic, cut into halves with paper left on while roasting
• 2/3 cup marinara or pasta sauce
• 1/4 teaspoon salt
• 1 cup shredded mozzarella cheese and sliced mozzarella medallions
• 1/3 cup Parmesan cheese grated, plus extra for garnish
• 3-4 basil leaves chopped, plus extra for garnish
• Assorted crackers, chips, or vegetable dippers

Instructions

1. Preheat oven to 350 degrees F.
2. Slice the eggplant into 1/4” slices and sprinkle them with salt. Place the slices on a paper towel to drain off any excess liquid. Let sit for 10 minutes while the excess liquid is absorbed by the paper towel.
3. Place the eggplant slices and garlic head on a foil-lined baking sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for 45 minutes, or until the eggplant is tender, turning the tray once while cooking.
4. Remove the cooked eggplant from the oven and let cool. Once cool to the touch, peel off and discard the skin.
5. Preheat oven to 400 degrees F.
6. Add all the ingredients into your food processor (or blender if you don’t have a food processor) setting aside some of the basil for garnish. Process until smooth, and then season with salt and pepper to taste.
7. Add in half of the mozzarella and parmesan cheeses and process again.
8. Spray a baking dish with nonstick spray. Spread the roasted eggplant mixture in the dish and top with mozzarella medallions and extra parmesan.
9. Bake until browned, about 25 minutes. Serve warm with crostini, chips or veggies to dip.

Recipe and Photography Courtesy of Instagram’s @TheBiteSizePantry