Eggplant Parm Dip Recipes

EGGPLANT PARMESAN DIP

Steps:

• Preheat oven to 350 degrees F.
• Slice the eggplant into 1/4" slices and sprinkle liberally with salt. Place the slices in a colander to drain off any excess liquid. Let sit for 10 minutes, then rinse and pat dry with paper towels.
• 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.
• Remove the cooked eggplant from the oven and let cool. Peel away and discard the skin.
• Preheat oven to 400 degrees F.
• Squeeze the roasted garlic out of the remaining paper and into a food processor. Add in the roasted eggplant, tomato sauce, and most of the basil. Process until smooth, and then season with salt and pepper to taste. Add in half of the mozzarella and parmesan cheeses and process again.
• Spray a baking dish with nonstick spray. Spread the roasted eggplant mixture in the dish and top with remaining mozzarella and parmesan.
• Bake until browned, about 25 minutes. Serve warm with crostini, to dip.

EGGPLANT PARMESAN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
• In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
• Bake in preheated oven for 35 minutes, or until golden brown.

EGGPLANT DIP

Steps:

• Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
• Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams

EGGPLANT PARM DIP

Steps:

• Preheat oven to 400° and line a large baking sheet with foil. Drizzle garlic with oil, wrap in foil to completely enclose, and set on the prepared baking sheet. Put eggplants on baking sheet with garlic.
• Bake until eggplants are soft and blistered and garlic is caramelized, about 40 minutes. Let cool slightly.
• Split open eggplants and scoop out flesh into a food processor or blender; discard skins. Squeeze out garlic cloves and add to food processor (or blender) along with marinara, 1 cup of shredded mozzarella, 1/4 cup of Parmesan, and the whole basil leaves and season generously with salt and pepper. Process until smooth, then transfer mixture to a baking dish and sprinkle with remaining 1 1/2 cups mozzarella, 1/4 cup Parm, and bread crumbs. Drizzle with oil.
• Bake until golden and bubbly, 25 minutes.
• Garnish with sliced basil and serve with baguette.

EGGPLANT-PARMESAN DIP

Steps:

• Heat oven to 350°F.
• Cut eggplant lengthwise in half; place, cut sides down, on baking sheet sprayed with cooking spray.
• Bake 30 to 35 min. or until tender. Cool slightly.
• Meanwhile, mix mayo and garlic until blended; spread onto both sides of bread slices. Place on baking sheets sprayed with cooking spray. Bake 5 min. on each side or until evenly toasted on both sides.
• Scoop pulp from eggplant halves into food processor. Add 3/4 cup pasta sauce, 1/2 cup cheese and 1 Tbsp. basil; process until smooth. Spoon into 1-qt. casserole sprayed with cooking spray; top with remaining pasta sauce.
• Bake 20 to 25 min. or until heated through, topping with remaining cheese for the last 5 min. Sprinkle with remaining basil. Serve with garlic toast.

EGGPLANT PARMIGIANA

Steps:

• For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
• For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
• Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
• In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
• Preheat oven to 350 degrees F.
• To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

EGGPLANT PARMESAN

Steps:

• Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
• Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
• Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
• In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
• Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
• Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Yield: about 3 1/2 cups
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