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  1. Eggplant-Parmesan Dip

Eggplant-Parmesan Dip

01:30:00 20 servings, 2 Tbsp. dip (30 mL) and 2 toasts (10 g) each
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20 servings, 2 Tbsp. dip (30 mL) and 2 toasts (10 g) each

Searching for a hot dip recipe to add to your appetizer menu? Give our Eggplant-Parmesan Dip a try - you won't be disappointed.

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Make It

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  • 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 Miracle Whip 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-L casserole dish 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.


Serve dip with garlic toast crackers or flatbread crackers instead of the homemade garlic toast slices.


  • 20 servings, 2 Tbsp. dip (30 mL) and 2 toasts (10 g) each

Nutritional Information

Serving Size 20 servings, 2 Tbsp. dip (30 mL) and 2 toasts (10 g) each
Calories 70
% Daily Value
Total fat 2.5g
Saturated fat 1g
Cholesterol 5mg
Sodium 210mg
Carbohydrate 9g
Dietary fibre 1g
Sugars 1g
Protein 3g
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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