Ingredients

The following ingredients have 6 Servings
  • 2 pounds eggplant
  • 1 Tablespoon olive oil
  • 2/3 cup marinara or pasta sauce
  • 1/4 teaspoon salt
  • 1 cup shredded mozzarella cheese (we used low-fat)
  • 1/3 cup Parmesan cheese (grated, plus extra for garnish)
  • 3-4 basil leaves (chopped, for garnish)
  • Assorted crackers (pita chips, vegetable dipers or pita pockets)

Instruction

  • Preheat oven to 400 degrees F.
  • Pierce the outside of the eggplant with a fork 4 or 5 times and cut the eggplant in half lengthwise.
  • Brush olive oil on the side that was cut.
  • Place eggplant, cut side down, on a baking sheet coated with cooking spray.
  • Roast for approximately 30-40 minutes or until skin is crinkly and fork tender.
  • Remove from oven and allow eggplant to cool for about 10 minutes.
  • Reduce oven temperature to 350 degrees F.
  • Scrape flesh into a food processor, discarding outside skin.
  • Add marinara and salt to food processor and pulse until a chunky consistency.
  • Scrape eggplant mixture into a baking dish and stir in cheeses.
  • Bake for approximately 20 minutes or until dip is hot and bubbly.
  • Garnish with Parmesan cheese and basil, if desired.
  • Serve hot with crackers, crudites or pita pockets.