If someone dislikes eggplant, sometimes all it takes is the right preparation. A few years ago James refused dishes with eggplant—until he tried eggplant parmesan. After that one meal he went from pushing the plate away to requesting baba ghanoush frequently. Since then we’ve embraced eggplant in many forms: fried, baked, roasted into dips, and mixed with tahini. He still asks me to create new recipes, usually in dip form—“Everyone loves a good dip,” he insists.
Because eggplant parmesan was what converted James, I reimagined those flavors as a warm, party-ready dip. Roasted eggplant and garlic create a creamy base, while tomato sauce, fresh basil, parmesan, and lots of mozzarella give it that classic eggplant parm taste. The result is Eggplant Parmesan Dip: rich, savory, and perfect for winter gatherings.
The process is simple. I roast sliced eggplant alongside a head of garlic until both are soft and caramelized. Once roasted, the eggplant and garlic puree into a silky base for the dip. To build the recognizable eggplant parm flavor, I blend in tomato sauce, a generous amount of fresh basil, and a combination of parmesan and mozzarella. I use a food processor to get a smooth, well-combined mixture.
After processing, the dip goes into a small baking dish or oven-safe bowl in an even layer. I always add more cheese on top—never skimp on the cheese. The dish bakes until the top is bubbly and the edges are golden and slightly browned.
Because this version skips breadcrumbs, I serve the dip with toasted crostini for scooping. The final result tastes unmistakably like eggplant parmesan, but in a crowd-friendly format that’s easy to share and impossible to resist.
Eggplant Parmesan Dip
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- Author: Morgan
- Total Time: 1 hour 40 minutes
- Yield: 6 1x
Ingredients
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Scale
- 2 large eggplants
- Kosher salt and black pepper, to taste
- 1 head garlic, top and excess paper removed
- Olive oil, for roasting
- ½ cup prepared tomato sauce, plus more to taste
- One bunch fresh basil
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Crostini, to dip
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the eggplant into ¼-inch slices and sprinkle generously with salt. Arrange the slices in a colander to draw out excess moisture. Let stand for 10 minutes, then rinse and pat dry with paper towels.
- Place the eggplant slices and the prepared garlic head on a foil-lined baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Roast for about 45 minutes, turning once, until the eggplant is very tender.
- Remove the eggplant from the oven and let it cool slightly. Peel away and discard the skin.
- Increase the oven temperature to 400°F (200°C).
- Squeeze the roasted garlic from its papery shell into a food processor. Add the roasted eggplant, tomato sauce, and most of the basil. Process until smooth, then season with salt and pepper. Add half of the mozzarella and parmesan and pulse until incorporated.
- Spray a baking dish with nonstick spray. Spread the eggplant mixture into the dish and top with the remaining mozzarella and parmesan.
- Bake until the top is browned and bubbly, about 20–25 minutes. Serve warm with crostini for dipping.
- Prep Time: 30 mins
- Cook Time: 1 hour 10 mins
