Elevate your next date night at home with a crunchy take on the classic eggplant parm. Warm, comforting, cheesy and crispy, our Dining In dip recipe — inspired by the eggplant parm at 416 Snack Bar in Toronto — has everything you love about the original dish, now with a dippable twist! Made by layering tomato sauce, roasted eggplant, mozzarella cheese, ricotta, Parmesan and a crispy quinoa topping, this simple, yet decadent dish is the ultimate oven-to-table meal served family-style with toasted bread for easy scooping.
Eggplant Parm Dip
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Servings: 4 to 6
¾ cup quinoa
2 cans (746 ml) San Marzano tomatoes, crushed
2 cloves garlic, smashed
½ tsp red pepper flakes
2 Tbsp fresh chopped basil, plush additional for serving
1 large eggplant, cubed
3 Tbsp extra-virgin olive oil, divided
1 cup ricotta cheese
1 cup freshly grated mozzarella cheese
½ cup freshly grated Parmesan cheese, plus additional for serving
3 Tbsp butter, divided
6 slices sourdough bread
1. Preheat oven to 425°F.
2. Rinse quinoa under cold water. Add to a small pot with 1 ½ cups water and lightly season with a pinch of salt. Bring to a boil, then reduce heat, cover and simmer for 15 minutes or until cooked through and water is absorbed.
3. While the quinoa is cooking, you can start the tomato sauce: pour tomatoes into a saucepan. Bring to a boil on high heat, then add garlic and red pepper flakes. Reduce heat to medium low and add basil. Cook for 15 minutes, then season with salt to taste and set aside.
4. In a large bowl, toss eggplant with 2 Tbsp olive oil and ½ tsp of sea salt. Transfer to a parchment-lined baking sheet.
5. Toss cooked quinoa with 1 Tbsp of olive oil and a pinch of salt. Transfer to a parchment-lined baking sheet and spread into an even layer. Place both the eggplant and quinoa in the oven and bake for 20 to 25 minutes, stirring once halfway through, until the eggplant is caramelized and the quinoa is lightly browned and crispy. Set aside and lower oven temperature to 375°F.
6. Spread tomato sauce in the base of a 12-inch cast iron skillet or 9-inch square baking dish. Layer with eggplant and top with dollops of ricotta cheese. Sprinkle mozzarella cheese overtop, leaving the ricotta peeking through. Finish with a handful of Parmesan and the crispy quinoa. Place in the oven to bake for 25 to 30 minutes or until the mozzarella is melted, ricotta is just turning golden and quinoa is crisp.
7. While the eggplant parm dip is baking, heat a skillet on medium and melt 1 Tbsp of butter. Lay 2 slices of bread in the pan and fry until golden brown on both sides. Set aside on a wire rack and repeat process with remaining bread slices. Cut bread in halves or quarters.
8. Before serving, finish with a sprinkling of additional basil and Parmesan. Place the dip family-style in the middle of the table with bread tucked in the sides of the pan and a spoon for serving.
Here are more gooey, melty ways to get your cheese fix.
Watch the how-to video here: