If you need any dip ideas for Super Bowl or any other party, look no further!  Being Italian, the first think I thought of was turning a family favorite, eggplant parmesan, into a dip! Yep that’s right, a DIP. I also used the eggplant itself as a bowl to serve the dip in! To top it off, I used sun dried tomato and basil “Wheat Thins” for dipping for that extra Italian kick!

FUN FACT: The average American consumes about 6,000 calories on Super Bowl Sunday eating all the snacks! Don’t worry though, you won’t be eating that many calories with this recipe!
Eggplant Parmesan Dip
Eggplant Parmesan Dip
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Servings Prep Time
6 servings 20 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
25 minutes
Eggplant Parmesan Dip
Eggplant Parmesan Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Begin by cutting the stem off your eggplant and then cut it in half. Continue by slicing a thin slice off the bottom in order for the eggplant to sit flat on a table top surface.
    sliced eggplant
  2. sliced eggplant
  3. sliced eggplant
  4. Slice out cubes from the eggplant and scrape out remainder with a spoon. Place it all in a bowl and heavily salt to draw out liquid. Set aside for 20 minutes.
    hollowed out eggplant
  5. salted eggplant
  6. Rinse eggplant and squeeze out all liquid. Then dry with paper towel. Add to skillet with olive oil and sprinkle with garlic powder. Sauté until tender.
    sauteed eggplant
  7. In another bowl, mix ricotta, shredded mozzarella, basil, tomato sauce, salt and pepper until well combined.
    baked eggplant and cheese
  8. Mix cooked eggplant in with ricotta mixture and spoon into hollowed out halves of the eggplant. Cover with more sauce and more shredded mozzarella. Bake at 375 degrees for 20 minutes or until cheese is melted and bubbling.
    eggplant and tomato sauce
  9. baked eggplant and cheese
  10. baked eggplant and cheese
  11. Eggplant Parmesan Dip
  12. Eggplant Parmesan Dip
Recipe Notes
Nutrition Facts
Eggplant Parmesan Dip
Amount Per Serving
Calories 275 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 38mg 13%
Sodium 467mg 19%
Potassium 296mg 8%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 6g
Protein 16g 32%
Vitamin A 11%
Vitamin C 9%
Calcium 43%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.