Cheesy Eggplant Parmesan Dip
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10Prep Time Minutes
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40Total Time Minutes
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14Number of Ingredients
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4Servings
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.
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.
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.
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.
Alternatively, serve dip with toasted baguette slices or ciabatta bread.
Cheesy Eggplant Parmesan Dip