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
- 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.
- Preheat the Oven. Preheat to 400°F. Line a large baking sheet with parchment paper and spray lightly with olive oil.
- Season the Breadcrumbs:. In a shallow bowl, combine breadcrumbs, Parmesan cheese, sage, thyme, nutmeg, and cinnamon. In another bowl, beat the eggs
- 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.
- 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.
- 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.
- 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.
- 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.