25+ Flavorful Holiday Low Sodium Eggplant Recipes for a Cozy Feast

When it comes to holiday meals, balancing flavor with health is often a challenge.

However, with a little creativity, you can prepare dishes that are not only mouthwatering but also better for your well-being.

Enter eggplant — a versatile and hearty vegetable that adds depth, richness, and texture to any dish, without the high sodium content.

Whether you’re looking to make a main course, side dish, or a special holiday appetizer, eggplant can be the star of the table.

This article brings you 25+ holiday low sodium eggplant recipes that will impress your guests and cater to a variety of dietary needs.

From classic baked eggplant parmesan to unique creations like eggplant and chickpea stew, these recipes are perfect for a festive, flavorful celebration.

25+ Flavorful Holiday Low Sodium Eggplant Recipes for a Cozy Feast

The holiday season should be a time for joy, celebration, and good food without compromising on health.

These 25+ low sodium eggplant recipes offer a wide range of options that maintain the spirit of festive cooking while prioritizing nutritional wellness.

With their hearty flavors, rich textures, and creative preparations, they promise to make your holiday table vibrant and satisfying.

Whether you choose a comforting lasagna, a savory stew, or an elegant stuffed eggplant dish, these recipes are sure to delight your family and friends.

Stuffed Holiday Eggplant Boats

Perfect for a festive appetizer or a light holiday main course, these stuffed eggplant boats are filled with a medley of savory, low-sodium ingredients. They’re satisfying, nutritious, and pack a warm, festive flavor that pairs beautifully with seasonal sides.

Ingredients:

• 2 medium eggplants
• 1 cup cooked quinoa
• 1 red bell pepper, finely diced
• 1 zucchini, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional, low-sodium)
• 2 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika
• Fresh lemon wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the eggplants in half lengthwise and scoop out some of the flesh to create boats, leaving about 1/2-inch border around the edges. Chop the scooped-out eggplant flesh and set aside.
2. Brush the eggplant halves with 1 tbsp of olive oil and sprinkle with a bit of black pepper. Place them cut-side down on a baking sheet lined with parchment paper and bake for 20 minutes.
3. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chopped eggplant flesh, bell pepper, and zucchini. Cook for 5-7 minutes until the vegetables are soft. Stir in the cherry tomatoes, garlic powder, and smoked paprika, and cook for an additional 2 minutes.
4. Remove the skillet from heat and mix in the cooked quinoa and parsley. Adjust seasoning with additional black pepper if needed.
5. Turn the baked eggplant halves cut-side up and fill them with the quinoa mixture. Sprinkle with crumbled feta (optional) and return to the oven for another 10 minutes.
6. Serve warm, garnished with fresh lemon wedges for a bright touch.

The combination of tender eggplant, tangy tomatoes, and herbed quinoa brings a beautiful balance to this dish. The feta adds a slight creaminess without overpowering the flavors, making it a well-rounded option for holiday feasts.

Holiday Eggplant Parmesan (Low-Sodium)

This holiday twist on the classic eggplant parmesan focuses on rich flavors without adding excessive sodium. Perfect for those who enjoy hearty, satisfying meals with a festive feel.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup whole wheat panko breadcrumbs
• 1/2 cup grated low-sodium Parmesan cheese
• 1/2 cup tomato sauce (low-sodium)
• 1/2 cup shredded mozzarella cheese (low-sodium)
• 1/4 cup chopped fresh basil
• 1/2 cup all-purpose flour (or gluten-free flour)
• 2 eggs, beaten
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Set up a breading station: place the flour in a shallow dish, the beaten eggs in another, and the panko mixed with Parmesan, black pepper, and oregano in a third dish.
3. Dredge each eggplant slice in flour, then dip into the egg, and coat with the panko mixture, pressing lightly to adhere.
4. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices for 2-3 minutes on each side until golden brown. Transfer to the prepared baking sheet.
5. Spoon a small amount of tomato sauce on each eggplant slice and top with a sprinkle of mozzarella cheese. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and sprinkle with fresh basil before serving.

This holiday eggplant parmesan makes a show-stopping dish that delivers on flavor without adding excess sodium. It’s perfect for serving family-style at gatherings or as a main course for vegetarian guests.

Herb-Rubbed Roasted Eggplant with Pomegranate Seeds

A simple yet elegant dish that offers a bright, festive presentation. The eggplant is roasted until tender, infused with aromatic herbs, and topped with sweet and tart pomegranate seeds for a unique holiday touch.

Ingredients:

• 2 medium eggplants, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh cilantro
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the eggplant cubes, olive oil, thyme, cumin, black pepper, and smoked paprika. Toss until evenly coated.
3. Spread the eggplant mixture evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until the eggplant is golden and tender.
4. Transfer the roasted eggplant to a serving dish. Sprinkle with pomegranate seeds and fresh cilantro, then drizzle with lemon juice for an added burst of brightness.
5. Serve warm as an appetizer or a side dish.

The roasted eggplant’s earthy flavors are complemented by the burst of pomegranate, creating a visually appealing and refreshing dish that highlights the festive spirit of the holiday season. The herbs provide depth without the need for added salt, allowing the natural flavors to shine.

Spiced Eggplant and Chickpea Stew

This hearty stew is perfect for a cozy holiday meal. The combination of eggplant and chickpeas, simmered in a rich blend of spices, creates a warming, satisfying dish that’s full of flavor without added sodium.

Ingredients:

• 2 large eggplants, cut into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (low-sodium)
• 1/2 cup low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 1 tbsp fresh lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in the cumin, turmeric, coriander, smoked paprika, and black pepper. Cook for another 1 minute to toast the spices.
3. Add the eggplant cubes to the pot and cook, stirring occasionally, for about 5 minutes until slightly browned.
4. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer and cook for 20-25 minutes until the eggplant is tender.
5. Add the chickpeas and cook for an additional 5 minutes. Stir in the fresh lemon juice and adjust seasoning as needed.
6. Serve the stew in bowls, garnished with chopped cilantro.

This stew is deeply comforting and perfect for holiday gatherings, offering a rich blend of spices that complement the tender eggplant and hearty chickpeas. It’s a nutritious, low-sodium option that still feels indulgent.

Baked Eggplant Parmesan Stacks

A fresh take on eggplant parmesan, these baked stacks are layered with mozzarella, tomatoes, and herbs. They are satisfying enough to be a main dish or can be served as a side to elevate any holiday spread.

Ingredients:

• 2 large eggplants, cut into 1/2-inch thick rounds
• 2 cups low-sodium tomato sauce
• 1 cup shredded low-sodium mozzarella cheese
• 1/4 cup grated low-sodium Parmesan cheese
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup chopped fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Brush the eggplant slices with olive oil and sprinkle with black pepper. Place on the baking sheet and bake for 15 minutes, flipping halfway through, until lightly browned.
3. Remove from the oven and set aside. Spread a thin layer of tomato sauce on the bottom of a baking dish.
4. Layer the eggplant slices, a spoonful of tomato sauce, and a sprinkle of mozzarella cheese. Repeat until all eggplant slices are used, finishing with a layer of tomato sauce and mozzarella.
5. Sprinkle the top with grated Parmesan and bake for 20-25 minutes, or until the cheese is melted and golden.
6. Let cool slightly, then garnish with fresh basil before serving.

These eggplant parmesan stacks are a festive dish that looks beautiful and delivers on taste without added sodium. The combination of melted cheese and tomato sauce provides a classic flavor profile with a slightly modern twist.

Lemon Herb Eggplant with Walnuts

This dish combines the rich, tender texture of roasted eggplant with the crunch of walnuts and the bright, zesty notes of lemon and herbs. It’s perfect as a side dish or a vegetarian main course for holiday celebrations.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1/2 cup chopped walnuts
• 2 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp fresh lemon juice
• Lemon zest for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the eggplant slices in a large mixing bowl. Add olive oil, oregano, garlic powder, and black pepper. Toss until evenly coated.
3. Arrange the eggplant slices on the baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is golden and tender.
4. While the eggplant is roasting, toast the chopped walnuts in a small skillet over medium heat for 3-4 minutes until fragrant. Set aside.
5. Once the eggplant is done, transfer the slices to a serving plate. Drizzle with fresh lemon juice and sprinkle with toasted walnuts and chopped parsley.
6. Finish with a light sprinkle of lemon zest before serving.

This lemon herb eggplant with walnuts is both elegant and full of fresh flavors. The walnuts add texture and a slight nuttiness that balances the dish, while the lemon zest provides a burst of brightness that makes it perfect for a holiday spread.

Mediterranean Eggplant Salad

This Mediterranean-inspired eggplant salad combines roasted eggplant with fresh, vibrant vegetables and a light lemon dressing, making it a perfect holiday starter or side dish. It’s a low-sodium option that still delivers bold, satisfying flavors.

Ingredients:

• 2 large eggplants, cut into 1-inch cubes
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 2 tbsp chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the eggplant cubes with 1 tbsp of olive oil and black pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, stirring halfway through, until the eggplant is golden and tender.
3. In a large mixing bowl, combine the roasted eggplant, cucumber, red bell pepper, red onion, and cherry tomatoes.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, and smoked paprika. Pour over the salad and toss gently to combine.
5. Sprinkle with fresh parsley and serve at room temperature or chilled.

This eggplant salad is a refreshing, light dish perfect for holiday gatherings. The combination of roasted eggplant and crisp, fresh vegetables, enhanced by the zesty lemon dressing, makes it an ideal complement to heavier holiday meals.

Eggplant and Lentil Curry

A warming and hearty dish, this eggplant and lentil curry is full of rich flavors and warming spices, perfect for holiday celebrations. It’s filling, packed with nutrients, and free of added sodium, making it a healthy yet indulgent choice.

Ingredients:

• 1 large eggplant, cut into 1-inch cubes
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) low-sodium diced tomatoes
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup low-sodium vegetable broth
• 1/4 cup chopped fresh cilantro
• 1 tbsp fresh lemon juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute.
2. Add the curry powder, turmeric, cumin, and black pepper. Cook for 1-2 minutes, stirring frequently, until the spices are fragrant.
3. Add the eggplant cubes, lentils, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 25-30 minutes, or until the lentils are tender and the eggplant is fully cooked.
4. Stir in the lemon juice and adjust seasoning as needed.
5. Serve the curry warm, garnished with chopped cilantro.

This eggplant and lentil curry brings a delightful balance of warmth and complexity to your holiday table. The combination of spices pairs perfectly with the tender eggplant and protein-rich lentils, making it a nutritious and satisfying main dish.

Roasted Eggplant and Garlic Hummus

This roasted eggplant and garlic hummus is a flavorful twist on the classic. Smooth and creamy, it’s perfect for serving with pita bread, raw veggies, or crackers during holiday gatherings.

Ingredients:

• 1 large eggplant, peeled and cubed
• 2 tbsp tahini
• 2 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, roasted and mashed
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• Salt substitute (optional, use sparingly)
• Fresh parsley and pomegranate seeds for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Spread the cubed eggplant on the baking sheet and drizzle with 1 tbsp of olive oil. Roast for 20-25 minutes, or until the eggplant is golden and tender.
3. Let the eggplant cool slightly, then transfer it to a food processor. Add tahini, remaining olive oil, lemon juice, roasted garlic, cumin, black pepper, and smoked paprika.
4. Blend until smooth and creamy, adjusting the consistency with a little water if needed.
5. Transfer to a serving bowl and garnish with chopped parsley and pomegranate seeds for an extra festive touch.

This roasted eggplant and garlic hummus is a unique and delicious dip that’s perfect for holiday parties. The roasted eggplant adds depth and a smoky flavor that pairs wonderfully with the lemony tang and creamy tahini.

Herbed Eggplant and Quinoa Stuffed Peppers

These stuffed bell peppers are filled with a flavorful mixture of roasted eggplant, quinoa, and fresh herbs, creating a colorful and hearty holiday dish that’s both satisfying and nutritious.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 large eggplant, cut into small cubes
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes (low-sodium)
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup crumbled low-sodium feta cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or lightly oil it.
2. Toss the eggplant cubes with 1 tbsp of olive oil and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and tender.
3. In a large bowl, mix the cooked quinoa, roasted eggplant, diced tomatoes, basil, parsley, oregano, and the remaining olive oil.
4. Stuff each bell pepper with the quinoa and eggplant mixture and place them in the baking dish.
5. Sprinkle each stuffed pepper with crumbled feta cheese, if using, and bake for 25-30 minutes, or until the peppers are tender.
6. Let cool for a few minutes before serving.

These herbed eggplant and quinoa stuffed peppers are perfect for holiday meals, offering a combination of savory flavors and vibrant colors. The roasted eggplant and fresh herbs bring an irresistible depth of flavor, making each bite satisfying and memorable.

Eggplant, Spinach, and Ricotta Roll-Ups

These eggplant roll-ups are filled with a mixture of spinach and ricotta cheese, baked in a low-sodium tomato sauce. It’s a comforting dish that’s light yet rich, perfect for serving as a holiday main or side.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch thick planks
• 1 cup ricotta cheese (low-sodium)
• 1/2 cup chopped spinach, squeezed dry
• 1/4 cup grated low-sodium Parmesan cheese
• 1/2 tsp black pepper
• 1/4 tsp dried oregano
• 2 cups low-sodium tomato sauce
• 2 tbsp chopped fresh basil
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
2. Brush the eggplant slices with olive oil and season with black pepper. Place them on a baking sheet and bake for 15 minutes, flipping halfway through.
3. In a mixing bowl, combine ricotta cheese, spinach, Parmesan, and oregano. Mix until well incorporated.
4. Remove the eggplant slices from the oven and allow to cool slightly. Spread a spoonful of the ricotta mixture on each eggplant slice and roll up tightly.
5. Spread 1/2 cup of tomato sauce on the bottom of the prepared baking dish. Place the eggplant roll-ups seam side down in the dish and cover with the remaining tomato sauce.
6. Bake for 20-25 minutes, or until the roll-ups are heated through and the sauce is bubbling.
7. Garnish with fresh basil before serving.

These eggplant, spinach, and ricotta roll-ups are an elegant, flavorful dish that’s perfect for holiday dinners. The creamy ricotta combined with the rich tomato sauce creates a classic Italian-inspired dish that everyone will love.

Eggplant and Sweet Potato Hash

A warm and satisfying dish that pairs perfectly with a holiday breakfast or brunch, this eggplant and sweet potato hash is full of hearty vegetables, subtle spices, and fresh herbs.

Ingredients:

• 1 large eggplant, diced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until fragrant.
2. Add the diced sweet potatoes and cook for 5 minutes, stirring occasionally.
3. Add the eggplant and red bell pepper to the skillet. Sprinkle with paprika, black pepper, and thyme. Cook for an additional 10-12 minutes, or until the sweet potatoes and eggplant are tender and golden.
4. Stir occasionally to prevent sticking and ensure even cooking.
5. Serve warm, garnished with fresh parsley.

This eggplant and sweet potato hash is a vibrant and healthy holiday breakfast option. It brings a balance of savory and slightly sweet flavors, making it a great choice for festive mornings or brunches.

Baked Eggplant Parmesan

This low-sodium baked eggplant parmesan is a healthier twist on the classic Italian dish. It features breaded and baked eggplant slices layered with low-sodium marinara sauce, mozzarella, and fresh basil, creating a warm, comforting holiday main course.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 cup whole wheat breadcrumbs
• 1/2 cup grated low-sodium Parmesan cheese
• 2 cups low-sodium marinara sauce
• 1 1/2 cups shredded part-skim mozzarella cheese
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• 1/4 cup flour for dredging
• 2 eggs, beaten

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. In a shallow dish, mix the breadcrumbs and grated Parmesan. Set up a dredging station with flour, beaten eggs, and the breadcrumb mixture.
3. Coat each eggplant slice in flour, dip into the beaten eggs, and press into the breadcrumb mixture.
4. Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20 minutes, flipping halfway through, until golden brown.
5. Spread 1/2 cup of marinara sauce at the bottom of the prepared baking dish. Layer half of the baked eggplant slices over the sauce, followed by half of the mozzarella cheese and a sprinkle of basil. Repeat with the remaining eggplant, marinara sauce, and cheese.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly. Let sit for 5 minutes before serving.

This baked eggplant parmesan is rich in flavor but lower in sodium, making it a perfect holiday centerpiece. The crispy, golden eggplant paired with the melted mozzarella and fresh basil creates a deliciously satisfying dish.

Eggplant and Chickpea Stew

This hearty, low-sodium eggplant and chickpea stew is a flavorful combination of tender eggplant, chickpeas, tomatoes, and aromatic spices. It’s perfect as a main dish or a side and is ideal for cozy holiday meals.

Ingredients:

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) low-sodium diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/4 tsp cinnamon
• 2 tbsp olive oil
• 1 cup low-sodium vegetable broth
• 1/4 cup chopped fresh cilantro
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until the onion becomes translucent.
2. Add the cumin, paprika, black pepper, and cinnamon. Cook for 1 minute to enhance the spices’ flavors.
3. Add the diced eggplant, chickpeas, diced tomatoes, and vegetable broth. Stir well and bring to a simmer.
4. Cover and cook for 20-25 minutes, or until the eggplant is tender and the flavors meld together.
5. Stir in the chopped cilantro and serve with a wedge of lemon for a touch of brightness.

This eggplant and chickpea stew is rich and satisfying, perfect for a holiday meal that’s both nutritious and flavorful. The blend of spices infuses the dish with warmth, making it ideal for cooler weather and holiday gatherings.

Eggplant and Mushroom Lasagna

This low-sodium eggplant and mushroom lasagna is an inviting and nutritious alternative to traditional lasagna. It features layers of roasted eggplant, sautéed mushrooms, ricotta, and marinara sauce, making it a comforting, holiday-worthy dish.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 lb mushrooms, sliced
• 1 cup ricotta cheese (low-sodium)
• 1 1/2 cups low-sodium marinara sauce
• 1/2 cup grated low-sodium Parmesan cheese
• 2 cups shredded part-skim mozzarella cheese
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• 1/4 cup chopped fresh basil

Instructions:

1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Toss the eggplant slices with 1 tbsp of olive oil and black pepper. Place on one baking sheet and roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
3. Heat the remaining olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they are softened and browned. Remove from heat.
4. Spread 1/2 cup of marinara sauce at the bottom of a 9×13-inch baking dish. Layer 1/3 of the roasted eggplant slices over the sauce, followed by a layer of mushrooms, a spoonful of ricotta cheese, a sprinkle of Parmesan, and a bit of mozzarella.
5. Repeat the layers twice more, finishing with a layer of mozzarella and Parmesan on top.
6. Bake for 30-35 minutes, or until the cheese is melted and golden brown. Let rest for 5 minutes before serving, and garnish with fresh basil.

This eggplant and mushroom lasagna is rich and hearty, with each layer offering a mix of savory flavors that make it perfect for special holiday meals. The combination of roasted eggplant, mushrooms, and cheeses brings comfort and satisfaction in every bite.

Note: More recipes​ are coming soon!