July 17, 2026

Cheesy Eggplant Parmesan Dip

Name: Cheesy Eggplant Parmesan Dip
Prep time: 10 min
Total time: 40 min
Yield: 4
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) salt; 1/ 4 tsp (1 mL) 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

10

Prep Time Minutes
40
Total Time Minutes
14
Number of Ingredients
4
Servings

Tags:

Vegetable,
Under 45 min,
Appetizer,
Aylmer,
Spring,
Summer,
Fall,
Oven,
Stove Top,
Easter,
Christmas/Holiday Season,
Canada Day

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) salt
1/ 4 tsp (1 mL) 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

View photos

Step one

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.
Step two

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.
Step three

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.
Step four

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.