Serve this Eggplant-Parmesan Dip at your upcoming holiday party. Not only is this Eggplant-Parmesan Dip delicious, but it's also perfect for sharing!
What You Need
Original recipe yields 20 servings
1 small eggplant (1 lb.), trimmed
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 cloves garlic, minced
40 French bread slices (1/4 inch thick)
1 cup CLASSICO Four Cheese Pasta Sauce, divided
3/4 cup KRAFT Shredded Parmesan Cheese, divided
2 Tbsp. chopped fresh basil, divided
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Let's Make It
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.
Serve dip with garlic toast crackers or flatbread crackers instead of the homemade garlic toast slices.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 2 Tbsp. dip and 2 garlic toasts each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.