Cheesy Eggplant Parmesan Dip with Crostini

This Italian-inspired warm and cheesy dip makes a tasty and comforting appetizer for casual entertaining with family or friends.

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Prep Time Cook Time Yields
30 Mins 40 Mins Serves 4 to 6

Ingredients

  • 1/2 cup (125 mL) olive oil, divided
  • 3 cups (750 mL) diced eggplant (11 oz/315 g)
  • 3 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • Pinch red pepper flakes
  • 2 1/2 cups (625 mL) strained puréed tomatoes (passata)
  • 1/4 cup (60 mL) thinly sliced fresh basil
  • 1 pkg (240 g) P’tit Quebec Mozzarella Slices
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1 baguette, sliced into rounds

Mozzarella

Directions

  1. Preheat oven to 425°F (220°C). Heat 1/4 cup (60 mL) oil in large ovenproof skillet set over medium heat; cook eggplant for 5 to 8 minutes or until slightly softened. Stir in garlic, salt, pepper and red pepper flakes; cook for 2 minutes. Stir in tomatoes; bring to boil. Cook for 10 to 15 minutes or until eggplant is very tender and sauce is slightly thickened. Stir in basil.
  2. Top with P’tit Quebec mozzarella slices; sprinkle with Parmesan. Drizzle with 2 tbsp (30 mL) olive oil. Bake for 12 to 15 minutes or until golden brown and bubbling. Sprinkle with parsley. Let stand for 5 minutes before serving.
  3. Meanwhile, place baguette rounds on parchment paper–lined baking sheet; brush with remaining oil. Bake alongside dip for 8 to 10 minutes or until golden brown and toasted.
  4. Serve eggplant dip with crostini.

Tips

  • For a variation, add diced bacon or pancetta to the dip.
  • Alternatively, transfer dip to an ovenproof casserole dish before topping with cheese and baking.