50+ Delicious Holiday Eggplant Recipes for Festive Feasts

The holiday season is the perfect time to explore new flavors and get creative in the kitchen. If you’re looking for a festive twist on traditional holiday dishes, eggplant is an excellent choice.

With its meaty texture and ability to absorb bold flavors, eggplant can be transformed into a variety of delicious and visually stunning dishes.

Whether you’re hosting a vegetarian holiday dinner or simply want to incorporate more plant-based options into your seasonal spread, eggplant is a versatile ingredient that can shine in any holiday meal.

From hearty mains to delectable sides and even savory appetizers, this list of 50+ holiday eggplant recipes is sure to inspire your holiday menu and leave your guests asking for seconds.

50+ Delicious Holiday Eggplant Recipes for Festive Feasts

Eggplant’s versatility, rich texture, and ability to absorb bold holiday spices make it an ideal ingredient to feature in your seasonal dishes.

Whether you’re creating a classic eggplant parmesan, a savory stuffed eggplant, or a more unique holiday creation, this collection of 50+ holiday eggplant recipes will add a festive touch to any holiday gathering.

With a wide variety of flavors and styles, you’re sure to find the perfect recipe to suit your tastes and impress your guests.

These dishes will elevate your holiday celebrations, offering something for everyone, from vegetarians to meat-lovers, all while infusing the season with warmth and flavor.

Holiday Roasted Eggplant with Garlic and Herb Dressing

This roasted eggplant dish is the perfect addition to any holiday feast, offering rich, savory flavors from garlic, herbs, and olive oil. The tender, caramelized eggplant pairs beautifully with a zesty dressing that features lemon and fresh herbs, making it a standout side dish that complements a variety of holiday mains.

• 2 medium eggplants, sliced into 1-inch rounds
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• Salt and pepper, to taste
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the slices and sprinkle with minced garlic, oregano, thyme, salt, and pepper.
4. Roast in the oven for about 25-30 minutes, flipping halfway through, until the eggplant is golden and tender.
5. While the eggplant is roasting, whisk together the lemon juice, parsley, and basil in a small bowl.
6. Once the eggplant is ready, transfer it to a serving platter and drizzle the herb dressing over the top.
7. Serve hot, garnished with additional fresh herbs if desired.

This roasted eggplant dish is both simple and elegant, making it a wonderful choice for holiday dinners. The combination of roasted eggplant’s smoky flavor with the freshness of the herb dressing creates a dish that is not only satisfying but also versatile. It pairs well with anything from roasted meats to vegetarian mains, and its vibrant colors and aroma will surely impress your guests. The recipe can easily be scaled for larger gatherings, making it a go-to for your holiday table.

Holiday Eggplant Parmesan Bake

Eggplant Parmesan is a classic comfort food, and this holiday version takes it up a notch with a rich marinara sauce and layers of melty cheese. The crispy, breaded eggplant slices are baked until golden and bubbly, making for a heartwarming dish that is perfect for holiday feasts and gatherings. It’s a fantastic vegetarian option that will leave everyone coming back for more.

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish
• Olive oil, for frying
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Set up a breading station: Place the flour, beaten eggs, and breadcrumbs (seasoned with salt and pepper) in three separate shallow dishes.
3. Dredge each eggplant slice in flour, then dip into the egg, and coat in breadcrumbs.
4. Heat a generous amount of olive oil in a large skillet over medium heat. Fry the eggplant slices until golden and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer the fried eggplant slices on top, followed by more marinara sauce, a sprinkle of Parmesan, and a layer of mozzarella.
6. Repeat the layering process until all the eggplant slices are used, finishing with a layer of mozzarella on top.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it sit for 10 minutes before slicing. Garnish with fresh basil leaves and serve.

Holiday Eggplant Parmesan Bake is a classic, hearty dish that captures the essence of comfort food while being a crowd-pleaser at any celebration. The crispy, golden eggplant slices paired with the rich marinara and gooey cheese make it both satisfying and indulgent. This dish is an excellent vegetarian main or side that will appeal to guests of all dietary preferences. It’s easy to make ahead, ensuring you can spend more time enjoying the holiday festivities rather than in the kitchen.

Stuffed Eggplant with Quinoa, Cranberries, and Walnuts

This festive stuffed eggplant dish combines the earthy flavor of roasted eggplant with the nutty texture of quinoa, the sweetness of dried cranberries, and the crunch of walnuts. The vibrant colors and unique combination of ingredients make it a visually stunning and flavorful addition to your holiday meal, offering a healthy and delicious alternative to traditional stuffing.

• 2 large eggplants
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1/4 cup feta cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out the center to create boats, leaving about a 1-inch border around the edges. Set aside the flesh.
3. Drizzle the eggplant halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 20-25 minutes, until tender.
4. While the eggplant is roasting, chop the reserved eggplant flesh. Heat olive oil in a skillet over medium heat, then sauté the onion and garlic until softened.
5. Add the chopped eggplant flesh to the skillet, along with cumin, cinnamon, salt, and pepper. Cook for another 5 minutes until the mixture is tender.
6. In a large bowl, combine the cooked quinoa, sautéed eggplant mixture, dried cranberries, and walnuts. Mix well.
7. Remove the eggplant halves from the oven and flip them over. Stuff each half with the quinoa mixture.
8. Return to the oven and bake for another 10 minutes to heat through.
9. Garnish with fresh parsley and optional crumbled feta before serving.

This stuffed eggplant recipe is a perfect holiday dish that balances flavors, textures, and colors beautifully. The sweetness of the cranberries and the crunch of the walnuts pair perfectly with the savory roasted eggplant and fragrant quinoa. It’s a dish that feels both luxurious and comforting, making it a standout for any festive table. Whether you serve it as a main or side dish, it offers a refreshing, healthy twist on traditional holiday fare. It’s also a great make-ahead dish, allowing you to enjoy more time with family and friends during the holiday season.

Holiday Eggplant and Mushroom Gravy Casserole

This savory holiday casserole features eggplant and mushrooms in a rich, savory gravy. The eggplant absorbs the deep flavors of the mushrooms and the gravy, while the crispy topping adds texture. Perfect for cozy holiday dinners, this dish serves as an excellent vegetarian main course or a flavorful side to complement your holiday spread.

• 2 medium eggplants, peeled and cubed
• 2 cups mushrooms, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup flour
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon thyme
• Salt and pepper, to taste
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until softened.
3. Add the mushrooms and cubed eggplant to the skillet and cook for 5-7 minutes until the eggplant starts to soften.
4. Sprinkle flour over the vegetables, stirring to coat. Gradually add the vegetable broth while stirring to prevent lumps, followed by soy sauce, thyme, salt, and pepper. Let the gravy simmer for 5 minutes until thickened.
5. Pour the vegetable and gravy mixture into the prepared baking dish. Top with breadcrumbs and grated Parmesan cheese.
6. Bake for 20-25 minutes until the top is golden brown and bubbly.
7. Remove from the oven and sprinkle with fresh parsley before serving.

This Eggplant and Mushroom Gravy Casserole is a rich and comforting dish that will delight guests at your holiday table. The eggplant absorbs the flavorful gravy, while the mushrooms contribute an earthy depth. The crispy breadcrumb topping adds an irresistible crunch. Whether you serve it as a main or side, this dish is a perfect way to showcase eggplant during the holiday season. It’s a hearty, satisfying option for vegetarians and non-vegetarians alike and will quickly become a holiday favorite.

Holiday Eggplant and Ricotta Stuffed Shells

These baked stuffed pasta shells are filled with a creamy mixture of roasted eggplant and ricotta, then smothered in a rich marinara sauce. The dish combines comforting flavors with the healthy goodness of eggplant, making it a great choice for your holiday table. With its hearty and filling nature, this recipe is sure to be a crowd-pleaser for both vegetarians and meat-eaters.

• 12 large pasta shells, cooked and drained
• 2 medium eggplants, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Toss the cubed eggplant with olive oil, salt, and pepper, then roast in the oven for 20-25 minutes, until tender and lightly browned.
3. While the eggplant roasts, combine the ricotta cheese, Parmesan, and egg in a bowl. Season with salt and pepper.
4. Once the eggplant has cooled slightly, chop it finely and stir it into the ricotta mixture.
5. Stuff each cooked pasta shell with the eggplant and ricotta mixture and arrange them in the baking dish.
6. Pour marinara sauce over the stuffed shells and sprinkle with dried basil and oregano.
7. Cover the dish with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the top to brown slightly.
8. Garnish with fresh basil before serving.

Eggplant and Ricotta Stuffed Shells are a delicious and satisfying dish that brings together the creamy texture of ricotta with the earthy flavor of roasted eggplant. The stuffed shells are baked in marinara sauce, which adds a tangy richness to the dish. This recipe is an excellent vegetarian main for your holiday feast, offering comfort food vibes with a healthy twist. It’s a great make-ahead option, and the combination of eggplant and cheese will surely leave your guests asking for seconds.

Spicy Holiday Eggplant and Sweet Potato Stew

This flavorful stew is a wonderful blend of roasted eggplant, sweet potatoes, and a variety of spices. The combination of sweet and savory elements with a touch of heat makes it an exciting holiday dish. It’s an excellent choice for those looking for a cozy, vegan main or side that’s packed with rich, comforting flavors.

• 2 medium eggplants, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili flakes (optional, for heat)
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon fresh ginger, grated
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed eggplant and sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. While the vegetables roast, heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, and chili flakes to the pot, stirring for another minute until fragrant.
4. Stir in the diced tomatoes, vegetable broth, and grated ginger. Bring to a simmer and cook for 10 minutes.
5. Add the roasted eggplant and sweet potatoes to the pot, mixing well. Simmer for an additional 15-20 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This Spicy Eggplant and Sweet Potato Stew is a perfect combination of earthy eggplant and sweet potatoes, enhanced by aromatic spices and a gentle kick of heat. It’s a nourishing and comforting dish that works wonderfully as a vegan option for holiday meals. The sweetness of the potatoes balances the heat from the chili flakes, while the cumin and coriander add depth to the flavor profile. This stew is not only full of flavor but also visually appealing, making it a fantastic addition to your holiday spread. Serve it with crusty bread or over rice for a complete meal that will please a crowd.

Holiday Eggplant Parmesan Bites

Eggplant Parmesan Bites are a delightful twist on the classic Eggplant Parmesan, making them perfect for holiday appetizers or party platters. These crispy, bite-sized treats are loaded with the comforting flavors of eggplant, marinara, and melted cheese. Easy to prepare and even easier to enjoy, they offer all the savory goodness of traditional Eggplant Parmesan in a fun, finger-food-friendly form.

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs (preferably Italian-style)
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Olive oil spray for frying
• Fresh basil leaves, for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Season the eggplant slices with salt and let them sit for 10-15 minutes to draw out excess moisture. Pat dry with paper towels.
3. Set up a breading station: Place flour in one shallow bowl, beaten eggs in another, and a mixture of breadcrumbs and Parmesan cheese in a third.
4. Dip each eggplant slice first in the flour, then the egg, and finally in the breadcrumb mixture, pressing lightly to coat evenly.
5. Place the breaded eggplant slices on the prepared baking sheet. Lightly spray with olive oil.
6. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
7. Remove from the oven and top each eggplant slice with a spoonful of marinara sauce and shredded mozzarella cheese.
8. Return to the oven for an additional 5-7 minutes, until the cheese has melted and is bubbly.
9. Garnish with fresh basil before serving.

These Holiday Eggplant Parmesan Bites are a fun, bite-sized alternative to the traditional Eggplant Parmesan. The crispy exterior and gooey cheese center make them irresistible as an appetizer or snack for your holiday gathering. Whether served as part of a larger meal or on their own with a side of marinara dipping sauce, these little bites will be the star of your holiday spread. The rich, savory flavor of the eggplant combined with the classic marinara and melted cheese is a crowd-pleasing combination that will be enjoyed by guests of all ages.

Holiday Eggplant and Quinoa Stuffed Peppers

These stuffed peppers filled with a savory combination of eggplant, quinoa, and Mediterranean spices offer a healthy and satisfying option for your holiday meals. The eggplant adds richness, while the quinoa provides a light yet hearty base. Topped with feta cheese and fresh herbs, these stuffed peppers are an ideal main course for a lighter yet flavorful holiday meal.

• 4 large bell peppers, tops cut off and seeds removed
• 1 medium eggplant, diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the quinoa in vegetable broth according to package instructions. Set aside once cooked.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened.
4. Add the diced eggplant to the skillet and cook for about 5-7 minutes, until tender. Stir in the cumin, paprika, cinnamon, salt, and pepper.
5. Once the eggplant is cooked, mix in the cooked quinoa, combining thoroughly. Adjust seasonings to taste.
6. Stuff each bell pepper with the eggplant and quinoa mixture, packing it tightly.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
8. Remove from the oven, sprinkle with crumbled feta cheese, and return to the oven for an additional 5 minutes to allow the cheese to melt.
9. Garnish with fresh parsley before serving.

These Eggplant and Quinoa Stuffed Peppers offer a delightful mix of textures and flavors, making them a perfect option for a lighter holiday main dish. The earthy eggplant pairs beautifully with the fluffy quinoa and aromatic spices, while the crumbled feta adds a salty contrast. This dish is as nutritious as it is delicious, making it an excellent choice for guests looking for a healthier yet satisfying holiday meal. Serve with a side salad or roasted vegetables for a complete holiday feast.

Holiday Eggplant and Butternut Squash Risotto

This creamy and comforting Eggplant and Butternut Squash Risotto is perfect for a cozy holiday meal. The sweetness of the roasted butternut squash complements the savory richness of the eggplant, while the creamy risotto brings it all together in a smooth, satisfying dish. A touch of Parmesan and fresh herbs add depth of flavor, making this a festive and filling vegetarian option for your holiday table.

• 1 small butternut squash, peeled and cubed
• 1 medium eggplant, cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash and eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
2. While the vegetables roast, heat a tablespoon of olive oil in a large saucepan over medium heat. Add the onion and cook until softened.
3. Stir in the Arborio rice and cook for 2-3 minutes, toasting the rice slightly.
4. Pour in the white wine, stirring until absorbed.
5. Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more broth. Continue adding broth until the rice is cooked through and creamy, about 18-20 minutes.
6. Stir in the roasted butternut squash and eggplant, Parmesan cheese, and fresh sage. Adjust seasoning with salt and pepper.
7. Serve the risotto garnished with additional Parmesan and fresh sage.

Eggplant and Butternut Squash Risotto is a creamy, decadent dish that will warm your guests from the inside out during the holiday season. The combination of sweet butternut squash and savory eggplant in the creamy risotto base creates a symphony of flavors, while the Parmesan and sage provide a festive touch. This dish is ideal as a main or side for a vegetarian holiday meal, offering both comfort and sophistication. With its rich flavors and creamy texture, this risotto is sure to be a standout dish at your holiday table.

Holiday Roasted Eggplant and Tomato Gratin

This Holiday Roasted Eggplant and Tomato Gratin is a warm, hearty, and flavorful dish that combines tender roasted eggplant with juicy tomatoes, topped with a golden, crispy breadcrumb and cheese crust. Perfect for a vegetarian main course or as a festive side, this gratin brings out the rich, natural flavors of eggplant and tomatoes, making it an ideal dish for holiday dinners.

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 large tomatoes, sliced
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
2. Arrange a layer of eggplant slices at the bottom of the baking dish. Top with a layer of sliced tomatoes.
3. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder.
4. Repeat the layers until all the eggplant and tomato slices are used, finishing with a layer of tomatoes on top.
5. In a small bowl, mix the breadcrumbs, Parmesan cheese, and mozzarella. Sprinkle this mixture evenly over the top of the gratin.
6. Cover the baking dish with foil and bake for 25-30 minutes. Then, remove the foil and continue baking for another 10-15 minutes, or until the top is golden and crispy.
7. Remove from the oven and garnish with fresh basil before serving.

This Roasted Eggplant and Tomato Gratin is a flavorful and visually appealing dish that’s perfect for the holiday season. The tender layers of eggplant and tomatoes meld together beautifully under the crunchy breadcrumb and cheese topping, creating a comforting yet elegant dish. The fresh basil adds a burst of herbal brightness to the rich, roasted flavors. Whether served as a vegetarian main course or as a side to complement your holiday meats, this gratin will impress guests with its satisfying texture and festive flavors.

Holiday Eggplant and Sweet Potato Moussaka

Eggplant and Sweet Potato Moussaka is a delicious twist on the traditional Greek moussaka, perfect for holiday gatherings. Layers of tender eggplant and sweet potato are topped with a creamy béchamel sauce and baked to perfection. This dish is rich, comforting, and filling, making it an excellent choice for a holiday vegetarian main course that will leave everyone asking for seconds.

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
• 1/2 cup olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a large baking dish with olive oil.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté until soft and fragrant, about 5 minutes.
3. Stir in the crushed tomatoes, cinnamon, oregano, nutmeg, salt, and pepper. Simmer for 10-15 minutes until the sauce has thickened.
4. Meanwhile, heat a large skillet over medium heat and fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Set aside on paper towels to drain.
5. In the same skillet, fry the sweet potato slices until lightly browned and tender, about 4-5 minutes per side. Set aside.
6. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 2 minutes to make a roux. Gradually whisk in the milk and cook, whisking constantly, until the sauce thickens, about 5 minutes. Remove from heat and stir in the Parmesan cheese.
7. To assemble, layer half of the fried eggplant and sweet potato slices in the bottom of the baking dish. Spread half of the tomato sauce mixture over the vegetables, then repeat with the remaining eggplant, sweet potato, and tomato sauce.
8. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with crumbled feta cheese.
9. Bake for 35-40 minutes, or until the top is golden and bubbling. Remove from the oven and let rest for 10 minutes before serving.
10. Garnish with chopped fresh parsley before serving.

This Eggplant and Sweet Potato Moussaka is a beautiful and hearty dish that combines the comforting flavors of roasted eggplant and sweet potatoes with a rich, creamy béchamel sauce. The subtle sweetness of the potatoes complements the savory eggplant, while the spiced tomato sauce ties everything together. Perfect for a holiday meal, this moussaka is a crowd-pleaser that works as a main course or a special side. Its layers of flavor and textures make it an indulgent yet satisfying dish that’s bound to impress your guests.

Holiday Eggplant and Ricotta Stuffed Shells

These Holiday Eggplant and Ricotta Stuffed Shells are a twist on the classic stuffed pasta, offering a hearty and flavorful vegetarian alternative. The combination of roasted eggplant, creamy ricotta cheese, and savory marinara sauce fills jumbo pasta shells to perfection, making this dish a cozy, comforting choice for a festive holiday meal. It’s easy to prepare and full of festive flavors that will delight your guests.

• 12 large jumbo pasta shells
• 2 medium eggplants, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) marinara sauce
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 cup fresh basil, chopped
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions, drain, and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the diced eggplant, onion, and garlic. Cook until the eggplant is tender, about 7-10 minutes. Season with salt and pepper, then remove from heat.
3. Stir in the ricotta cheese, Parmesan cheese, beaten egg, and chopped basil. Mix well to combine.
4. Stuff each cooked pasta shell with the eggplant and ricotta mixture and place them in a greased baking dish.
5. Pour the marinara sauce over the stuffed shells, then sprinkle with shredded mozzarella cheese.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
7. Let the dish rest for a few minutes before serving.

Eggplant and Ricotta Stuffed Shells are a comforting and indulgent dish that brings all the heartiness and flavor of eggplant together with creamy ricotta cheese and savory marinara sauce. These stuffed shells are perfect for a holiday meal, offering a filling yet flavorful vegetarian option that is sure to satisfy even the most discerning guests. The layers of melted cheese, roasted eggplant, and tangy tomato sauce combine to create a rich, comforting dish that is ideal for a cozy holiday dinner with family and friends.

Holiday Eggplant Parmesan with a Twist

This Holiday Eggplant Parmesan offers a classic Italian comfort food with a festive twist. The crispy, golden-brown breaded eggplant is layered with rich marinara sauce and topped with melted mozzarella and Parmesan cheese. Baked to perfection, this dish is a satisfying vegetarian option for the holiday table. It’s an indulgent, hearty main course that brings the warmth and flavors of the season to your holiday feast.

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil, for garnish
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
2. In a shallow bowl, combine breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper. Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture.
3. Heat a thin layer of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, cooking for 2-3 minutes on each side until golden and crispy. Remove from the skillet and set aside on paper towels to drain excess oil.
4. In the prepared baking dish, spread a thin layer of marinara sauce. Place a layer of fried eggplant slices on top, then spoon more marinara sauce over the eggplant.
5. Sprinkle with mozzarella cheese, then repeat the layering process until all the eggplant is used.
6. Top with a final layer of mozzarella cheese and bake for 25-30 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh basil before serving.

This Holiday Eggplant Parmesan is the perfect dish to serve during the festive season. The crispy breading, combined with the rich marinara sauce and gooey melted cheese, makes for a comforting and indulgent main course. It’s an impressive yet easy-to-make dish that will please guests at any holiday gathering. Whether served as a standalone main or alongside other festive sides, this eggplant Parmesan is sure to become a holiday favorite that’s rich in flavor and warmth.

Holiday Stuffed Eggplant with Cranberry and Quinoa

This Holiday Stuffed Eggplant with Cranberry and Quinoa is a vibrant and nutritious dish that brings together the earthy flavors of eggplant, the sweetness of cranberries, and the wholesome texture of quinoa. Perfect for holiday gatherings, this dish combines seasonal ingredients with a delightful balance of savory and sweet. It’s an elegant and healthy addition to any festive menu, offering a beautiful presentation and a satisfying flavor profile.

• 2 medium eggplants, halved lengthwise and scooped out
• 1 cup cooked quinoa
• 1/2 cup fresh cranberries
• 1/2 cup chopped walnuts
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the eggplant halves, cut side up, on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, until the eggplant is tender and slightly browned.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the quinoa, cranberries, walnuts, cinnamon, and ground ginger. Season with salt and pepper and cook for an additional 3-4 minutes until everything is well combined.
4. Remove the eggplant halves from the oven and scoop out the flesh, leaving a 1/4-inch border. Chop the scooped eggplant flesh and add it to the quinoa mixture.
5. Spoon the quinoa and cranberry filling into each eggplant half, pressing down gently to pack the filling. Sprinkle with crumbled feta cheese.
6. Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the filling is heated through and the cheese is melted.
7. Garnish with fresh parsley before serving.

The Holiday Stuffed Eggplant with Cranberry and Quinoa is a perfect balance of flavors and textures. The savory eggplant combines beautifully with the sweet, tangy cranberries and the nutty crunch of walnuts, creating a festive and wholesome dish. The addition of quinoa adds a satisfying heartiness, while the crumbled feta offers a creamy richness. This dish is a fantastic vegetarian option for your holiday table and is sure to impress with its vibrant colors and flavorful ingredients.

Holiday Eggplant and Mushroom Wellington

Eggplant and Mushroom Wellington is a show-stopping dish perfect for holiday celebrations. This elegant vegetarian main course features tender eggplant and earthy mushrooms wrapped in flaky puff pastry, creating a flavorful and impressive dish. The savory filling is complemented by the richness of the pastry, making it a perfect alternative to traditional meat-based wellingtons during the holiday season.

• 2 medium eggplants, peeled and diced
• 1 cup mushrooms, finely chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten, for egg wash
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat. Add the diced eggplant, onions, and garlic and cook for 5-7 minutes until the vegetables are softened and lightly browned.
3. Add the chopped mushrooms and cook for an additional 5 minutes until the mushrooms release their moisture and start to brown.
4. Stir in the soy sauce and thyme leaves, and season with salt and pepper. Cook for 2 more minutes, then remove from heat and let the mixture cool slightly.
5. Roll out the puff pastry on a lightly floured surface. Spread the eggplant and mushroom mixture evenly down the center of the pastry, leaving a border around the edges.
6. Sprinkle the grated Parmesan cheese over the filling, then carefully fold the sides of the pastry over the filling to seal it into a log shape.
7. Brush the top of the pastry with the beaten egg and place the wellington on the prepared baking sheet.
8. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
9. Let the wellington rest for 5 minutes before slicing and serving.

The Eggplant and Mushroom Wellington is a beautiful and flavorful centerpiece for any holiday table. The combination of tender eggplant and savory mushrooms wrapped in a crisp, buttery puff pastry creates a dish that is both indulgent and satisfying. The richness of the pastry contrasts perfectly with the earthy vegetables inside, making it a delicious vegetarian alternative for your holiday feast. Serve this impressive wellington with a side salad or roasted vegetables for a complete holiday meal that will delight all of your guests.

Note: More recipes are coming soon!