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Recipe for Warm Eggplant Parmesan Dip

Updated on October 11, 2017
purl3agony profile image

Though she's usually pursuing other interests, Donna enjoys making easy and hearty meals for her family and sharing her recipes with others.

5 stars from 1 rating of Warm Eggplant Parmesan Dip
warm eggplant parmesan dip recipe
warm eggplant parmesan dip recipe | Source

This warm dip is a little like eggplant parmesan in a bowl, only better. You can spread this dip on triscuit crackers, toasted french bread, or toasted pita bread triangles. I think this would also be good to top a Boboli pizza crust. Yummy!

Did you know...?

Eggplant is a nightshade, or flowering plant, that is closely related to the tomato. It is botanically classified as a berry for its many, soft edible seeds. The name comes from the 18th century, when early cultivated plants produced yellow or white rounded fruit that resembled goose or hen eggs, resulting in the name "egg-plant".

Eggplant has been used by many cultures in recipes as far back as 544. It is popular in cooking for its dense flesh that is capable of absorbing sauces and flavors, making it a great addition to many dishes.

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: depends on the size of your eggplant


All measurements are approximate. This recipe lets you alter it to your taste.

1 small or medium sized eggplant (depending on how much dip you want to make)
1 cup of tomato pasta sauce (or more if you have a larger eggplant)
1/2 cup of grated parmesan cheese
1/2 cup of seasoned breadcrumbs (or omit beadcrumbs and use 1 cup of parmesan instead)
1 cup shredded mozzarella cheese
sprinkle of oregano (optional)
cooking spray


1. Spray baking sheet with cooking spray and pre-heat oven to 350 degrees.

2. Peel skin off eggplant (you can leave it on but it's better without) and slice into discs about 1/4" thick.

3. On a plate, mix together parmesan cheese and breadcrumbs.

4. Lay eggplant slices in parmesan/breadcrumbs mixture to cover one side (only), then place on cookie sheet with cheese/crumbs side up.

5. Bake at 350 degrees for about 10-15 minutes. Slices are done when they are tender and a knife can be easily inserted.

6. Put eggplant slices in a bowl and lightly mash with a fork as you would a banana for banana bread. Leave eggplant mash quite chunky and lumpy.

7. In your serving bowl, layer ingredients for dip. First put in 1/2 cup of pasta sauce, then half of eggplant mash, sprinkle on some oregano if you choose. Top with half of the mozzarella. Then the other 1/2 of pasta sauce, eggplants mash, and oregano. Finish with the rest of the mozzarella.

8. When you are ready to serve, put dip into microwave until mozzarella melts. Then give dip one strong stir, blending and bringing some of the bottom ingredients to the top.

You can serve this appetizer with a variety of dipping and spreading options. This dip would be great on warm, doughy bread sticks, or discs of toasted french bread. It's also tasty on toasted pita bread triangles or just a triscuit cracker.

For family snacks, spread the dip on english muffins and toast for a few minutes to brown the muffin. And for family dinners, use it as the topping on your favorite pizza crust :)

Hope you enjoy this recipe! Please let me know how it turns out for you :)


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    • purl3agony profile image

      Donna Herron 4 years ago from USA

      Hi Heather - I hope you like it! Eggplant has a taste that's difficult to describe, but if you like chicken parmesan or lasagna, I think you will like this spread/dip. Let me know how it works out for you :) Thanks for stopping by!!

    • Heather Says profile image

      Heather Rode 4 years ago from Buckeye, Arizona

      Can't wait to try this. I'm excited because I've never had eggplant before. Shared and pinned for later :)

    • purl3agony profile image

      Donna Herron 4 years ago from USA

      Hi FlourishAnyway - I'm glad you like it! Thanks for stopping by and commenting :)

    • FlourishAnyway profile image

      FlourishAnyway 4 years ago from USA

      This recipe sounds really good. Especially with the bounty of eggplant from the garden, I've been looking for good ways to use them in recipes. Thanks for sharing this!

    • purl3agony profile image

      Donna Herron 5 years ago from USA

      Hi Claudia - This is great :) Thank you!! I hope you both have a chance to try this recipe and enjoy it!

    • Claudia Tello profile image

      Claudia Tello 5 years ago from Mexico

      I am sharing this with someone who just recently asked me for an eggplant recipe. We both like to cook and exchange recipes and ideas.

    • purl3agony profile image

      Donna Herron 5 years ago from USA

      :) I think if you used a sweeter tomato sauce, like Prego, most people couldn't taste the eggplant and wouldn't know if was in the dip. I guess that would be evil - to make it and not tell them :)

      Thanks for your comment! Hope you get to try the recipe, even if you're the only one who eats it (that way there would be more for you!)

    • Sarah Kulpa profile image

      Sarah Kulpa 5 years ago from Portland, Oregon

      I would love to try this, but I'm the only eggplant lover I know! Evil, right?

    • purl3agony profile image

      Donna Herron 5 years ago from USA

      Thanks for your vote up! I've actually never knew that you should soak eggplant before cooking, but I'm sure in this recipe the tomato sauce and cheese would remedy any bitterness. Thanks again for your comment :)

    • The Dirt Farmer profile image

      Jill Spencer 5 years ago from United States

      This sounds really good. I usually soak eggplant before using it to get the bitterness out, but perhaps that's not an issue with this recipe. Looking forward to trying it. Voted up & awesome. --Jill