Cheesy Eggplant Parmesan Dip

recipe

Prep Time 10 MIN

Cook Time 30 MIN

Serves 4

Aylmer® Accents® Garlic and Olive Oil Stewed Tomatoes

Ingredients:

  • 1 can (540 mL) Aylmer® Accents® Garlic and Olive Oil Stewed Tomatoes
  • 1/3 cup (75 mL) olive oil, divided
  • 2 small eggplants, diced (about 4 cups/1 L)
  • 1/2 tsp (2 mL) dried oregano
  • 1/ 4 tsp (1 mL) each salt and pepper
  • 1 pkg 8 oz (250 g) brick-style plain cream cheese, cubed and softened
  • 1 1/4 cups (300 mL) shredded mozzarella cheese, divided
  • 1/2 cup (125 mL) grated Parmesan cheese, divided
  • 1/4 cup (60 mL) finely chopped fresh basil, divided
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 2 tbsp (30 mL) lemon juice
  • 1/4 cup (60 mL) bread crumbs
  • 4 pita breads (7 inch/18 cm), cut into 6 wedges each

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Tips:

  1. Alternatively, serve dip with toasted baguette slices or ciabatta bread.

Product(s) Needed