Holiday-Spiced Eggplant Parmesan

This holiday-inspired Eggplant Parmesan brings a festive twist to a classic dish. Subtle warming spices like nutmeg and cinnamon infuse the sauce, while a hint of sage and thyme adds an earthy, wintry touch. Perfect for a cozy holiday dinner or as a standout dish at your next festive gathering, it delivers all the comfort of Eggplant Parmesan with a seasonal flair. 

Yield: 6-8 Servings

Ingredients

For the Eggplant:

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tbsp salt (for salting the eggplant)
• 2 cups breadcrumbs (Panko for extra crispiness)
• 1 cup grated Parmesan cheese
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 2 large eggs, beaten

For the Sauce:

• 2 cups marinara sauce, homemade or store-bought
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1 tsp fresh thyme leaves
• 1 tsp fresh sage leaves, finely chopped

For Assembly:

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Gruyère cheese (optional for a richer flavor)
• 1/2 cup fresh parsley or thyme leaves, for garnish
• Olive oil spray

Instructions

1. Salt the Eggplant. Lay the eggplant slices on a paper towel-lined baking sheet. Sprinkle both sides with salt and let rest for 30 minutes to draw out excess moisture. Pat dry thoroughly with more paper towels.
2. Preheat the Oven. Preheat to 400°F. Line a large baking sheet with parchment paper and spray lightly with olive oil.
3. Season the Breadcrumbs:. In a shallow bowl, combine breadcrumbs, Parmesan cheese, sage, thyme, nutmeg, and cinnamon. In another bowl, beat the eggs
4. Bread and Bake the Eggplant. Dip each eggplant slice into the egg, then coat in the seasoned breadcrumb mixture. Arrange on the baking sheet in a single layer. Lightly spray the tops with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crispy.
5. Infuse the Sauce. In a saucepan over low heat, stir the marinara with nutmeg, cinnamon, thyme, and sage. Simmer for 10 minutes, stirring occasionally, to meld the flavors.
6. Assemble the Casserole. Lower the oven to 375°F. In a 9x13-inch baking dish, spread 1/2 cup of the spiced marinara sauce. Layer half the baked eggplant slices, followed by 1 cup of marinara, 1 cup of mozzarella, and a sprinkle of Gruyère (if using). Repeat with the remaining eggplant, sauce, and cheese. 
7. Bake the Dish. Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and lightly browned.
8. Rest and Serve. Let the dish rest for 10 minutes before slicing. Garnish with fresh parsley or thyme for a festive touch. Pair with "Day 14" Advent Wine.

Tips & Tricks

• Don’t skip salting: It’s key to keeping the eggplant from becoming soggy.
• Season smart: The warming spices should complement, not overpower—start with the suggested amounts, then adjust to taste.
• Keep it crisp: Baking the breaded eggplant ensures a sturdy base for the layers of sauce and cheese.