Eggplant Parmesan 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 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 PARMESAN

Steps:

• To bread the eggplant, first add the eggplant disks into the buttermilk and allow to soak, 1 to 2 hours.
• Next, over medium heat, bring the oil to 350 degrees F in a wide shallow saucepan; then hold the oil warm until frying.
• Combine the breadcrumbs, Parmesan powder, garlic, parsley, oregano and pepper in a bowl. Remove the eggplant from the buttermilk, and then coat with flour and tap off the excess. Dip the eggplant in the egg wash and finish with the breadcrumb-Parmesan mixture, coating well. Repeat the process with each eggplant, and then fry in the preheated oil. Allow the eggplant to brown, and then flip the cooked eggplant to ensure even cooking. Once browned, remove the eggplant and place on paper towels to allow the excess oil to drip off.
• Preheat the oven to 400 degrees F.
• Warm the cooked pasta in a simmering water bath. Remove and allow the water to drain, and then toss with 3/4 cup of the red sauce. After tossing the pasta with the sauce, portion the pasta and reserve. Place the cooked eggplant on a baking sheet and finish with the remaining sauce. Add some Parmesan cheese and bake, 4 to 5 minutes. After baking, place the eggplant over the sauced pasta and serve.

CHEESY EGGPLANT PARMESAN DIP

Steps:

• Preheat oven to 400 ̊ F (200 ̊ C). Heat 3 tbsp (45 mL) oil in large skillet set over medium heat; cook eggplant, oregano, salt and pepper for 8 to 10 minutes or until tender. Stir in tomatoes and bring to boil. Remove from heat.
• Stir in cream cheese, 1 cup (250 mL) mozzarella, 1/4 cup (60 mL) Parmesan, 2 tbsp (30 mL) basil, parsley and lemon juice. Scrape into greased 8-inch (20 cm) square baking dish.
• Sprinkle remaining mozzarella and Parmesan over top. Sprinkle with bread crumbs. Bake for 18 to 20 minutes or until golden brown and bubbling. Sprinkle with remaining basil.
• Meanwhile, toss pita bread with remaining oil. Arrange in single layer on large baking sheet; bake for 10 to 12 minutes or until golden brown and crisp. Serve with dip.

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
• Copyright 2001 Television Food Network, G.P. All rights reserved

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY

Steps:

• Cut each eggplant into about ½-inch (1-cm) thick round slices.
• Arrange the slices in a single layer on a baking sheet lined with paper towels.
• Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
• Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
• Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
• In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
• Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
• Coat each eggplant slice in the flour mixture, shaking off any excess flour.
• Preheat the oven to 350°F (180°C).
• Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
• Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
• Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
• Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
• Let cool for 10 minutes, then serve garnished with fresh basil.
• Enjoy!

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.

THE BEST EGGPLANT PARMESAN

Steps:

• In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.