Eggplant Parmesan Dip

Fragrant fresh basil and sweet roasted garlic shine in this saucy twist on a favorite Italian dish

1 head garlic, top sliced off to expose cloves

Extra-virgin olive oil

2 large eggplants

1 cup marinara pasta sauce

21⁄ cups shredded mozzarella cheese 2

1⁄ cup freshly grated Parmesan cheese 2

1⁄ cup packed fresh basil + extra 4

Kosher salt and freshly ground pepper

1⁄ cup panko breadcrumbs 4

Sliced baguette

Heat oven to 400°F. Line large baking sheet with foil. Drizzle garlic with 1 tsp. oil; wrap completely in foil. Set on baking sheet. Put eggplants on baking sheet with garlic. Bake until eggplants are soft and blistered and garlic is caramelized, about 40 min. Cool slightly.

Split open eggplants; scoop out flesh into food processor or blender. Discard skins. Squeeze out garlic cloves into food processor (or blender) along with marinara, 1 cup mozzarella, 1⁄ cup 4 Parmesan and 1⁄ cup basil. Season with 4 salt and pepper. Process until smooth; transfer to baking dish.

Sprinkle with remaining 11⁄ 2 cups mozzarella, 1⁄ 4 cup Parmesan and breadcrumbs. Drizzle with 1 Tbs. oil. Bake until golden, 25 min. Garnish with sliced basil; serve with baguette.

Servings: 8. Kitchen time: 20 min. Total time: 1 hr., 25 min. Calories: 288 Protein: 14g Fat: 13g ( 6g. sat.) Chol.: 33mg Carbs.: 30 g Sodium: 598mg Fiber: 6g Sugar: 0g