Roasted Eggplant Dip with Parmesan and Marinara

  • Servings: 4


2 pounds eggplant
1 Tablespoon olive oil
2/3 cup prepared marinara or pasta sauce
1/4 teaspoon salt
1 cup shredded mozzarella cheese
1/3 cup Parmesan cheese, grated, plus extra for garnish
3-4 basil leaves, chopped, for garnish
Assorted crackers, pita chips or crudites