PRE-ORDER NOW Delish Cookbook, indiebound.org

Yields:
8
Prep Time:
10 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 20 mins
Everything you love about eggplant parm, now in dip form!
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Ingredients
- 1
head garlic, top sliced off to expose cloves
Extra-virgin olive oil, for drizzling
- 2
large eggplants
- 1 cup
marinara
- 2 1/2 cups
shredded mozzarella, divided
- 1/2 cup
freshly grated Parmesan, divided
- 1/4 cup
packed fresh basil leaves, plus sliced basil for garnish
Kosher salt
Freshly ground black pepper
- 1/4 cup
panko bread crumbs
- 1
Sliced baguette, for serving
Directions
- Step 1Preheat 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.
- Step 2Bake until eggplants are soft and blistered and garlic is caramelized, about 40 minutes. Let cool slightly.
- Step 3Split 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.
- Step 4Bake until golden and bubbly, 25 minutes.
- Step 5Garnish with sliced basil and serve with baguette.
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