EGGPLANT-PARMESAN DIP
Serve this Eggplant-Parmesan Dip at your upcoming get-together. Not only is this Eggplant-Parmesan Dip delicious, but it's also perfect for sharing! People love to chat as they enjoy this hearty dip on individual slices of garlic bread.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 20 servings, 2 Tbsp. dip and 2 garlic toasts each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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