Eggplant-Parmesan Dip

Name: Eggplant-Parmesan Dip
Prep time: 30 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 small eggplant (1 lb.), trimmed; 1/4 cup KRAFT Mayo with Olive Oil; 2 cloves garlic, minced; 40 French bread slices (1/4 inch thick); 1 cup CLASSICO Four Cheese Pasta Sauce, divided; 3/4 cup KRAFT Shredded Parmesan Cheese, divided; 2 Tbsp. chopped fresh basil, divided

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Prep Time: 30 minutes

Cook Time: 1 hours

Total: 1 hours, 30 minutes

Servings: 11

Author : My Food and Family

basil bread cheese

Ingredients

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1 small eggplant (1 lb.), trimmed1/4 cup KRAFT Mayo with Olive Oil2 cloves garlic, minced40 French bread slices (1/4 inch thick)1 cup CLASSICO Four Cheese Pasta Sauce, divided3/4 cup KRAFT Shredded Parmesan Cheese, divided2 Tbsp. chopped fresh basil, divided

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Instructions

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Step 1

Heat oven to 350°F.

Step 2

Cut eggplant lengthwise in half; place, cut sides down, on baking sheet sprayed with cooking spray.

Step 3

Bake 30 to 35 min. or until tender. Cool slightly.

Step 4

Meanwhile, mix mayo 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.

Step 5

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-qt. casserole sprayed with cooking spray; top with remaining pasta sauce.

Step 6

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.