50+ Delicious Thanksgiving Eggplant Recipes for a Flavorful Feast

As Thanksgiving approaches, it’s time to start planning a menu that not only satisfies but also surprises.

While turkey may take center stage, side dishes and vegetarian options are just as essential for a well-rounded holiday feast.

Eggplant, with its rich flavor and versatile nature, is an excellent ingredient to incorporate into your Thanksgiving spread. Whether roasted, grilled, or stuffed, eggplant can take on a variety of forms to suit any taste preference.

In this collection of 50+ Thanksgiving eggplant recipes, you’ll find everything from comforting casseroles and hearty mains to lighter salads and appetizers.

These recipes are perfect for guests seeking vegetarian options or for those simply wanting to try something new this holiday season.

Let eggplant take its rightful place on your Thanksgiving table as you wow your guests with these delicious, creative, and easy-to-make dishes!

50+ Delicious Thanksgiving Eggplant Recipes for a Flavorful Feast

Thanksgiving is all about celebrating good food and bringing people together.

With these 50+ eggplant recipes, you can introduce an exciting twist to your traditional menu.

Whether you choose a crispy eggplant parmesan, a creamy casserole, or a light salad, eggplant offers a nutritious, flavorful, and versatile option for any course.

These dishes are guaranteed to be a hit among your guests, providing both comfort and culinary adventure.

So, as you plan your Thanksgiving feast, don’t forget to include eggplant in the mix.

It’s a perfect way to elevate your meal, offering something delicious for everyone, from meat-eaters to vegetarians.

Let this Thanksgiving be a celebration of bold flavors, new traditions, and creative cooking with eggplant at the heart of your holiday menu!

Roasted Thanksgiving Eggplant with Herb Stuffing

Roasted Thanksgiving Eggplant with Herb Stuffing is a delightful dish that brings a Mediterranean flair to the Thanksgiving table. This savory recipe combines the rich, slightly smoky flavor of eggplant with a hearty, herby stuffing made from breadcrumbs, garlic, and fresh herbs like parsley and thyme. The result is a vegan-friendly, flavorful dish that can be enjoyed as a main course or a unique side dish, perfect for those seeking a lighter, plant-based option at their holiday feast.

Recipe:
Ingredients:

2 medium eggplants, halved lengthwise
1 cup breadcrumbs
3 garlic cloves, minced

2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
1 teaspoon dried oregano

½ cup olive oil
Salt and pepper to taste
¼ cup grated Parmesan (optional for non-vegan version)

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Scoop out the flesh of the halved eggplants, leaving about a half-inch shell, and set the flesh aside.

Brush the eggplant halves with olive oil, sprinkle with salt, and roast for 20 minutes until softened and slightly golden.
Meanwhile, chop the eggplant flesh and sauté in a pan with olive oil, minced garlic, and herbs. Cook for about 5 minutes until soft.
Remove from heat and mix in breadcrumbs, parsley, thyme, oregano, and Parmesan if using. Season with salt and pepper.

Spoon the stuffing mixture into the roasted eggplant halves. Return to the oven and bake for another 15 minutes, until the top is golden and crispy.
Serve hot, garnished with extra parsley or Parmesan.

This Roasted Thanksgiving Eggplant with Herb Stuffing is a wonderful addition to your holiday menu, offering a unique twist to traditional Thanksgiving sides. The combination of tender eggplant and flavorful stuffing creates a harmonious balance that will surely impress your guests. Whether served as a side or a main dish, this recipe is a winner for both vegans and non-vegans alike.

Grilled Eggplant with Cranberry Pecan Salsa

Grilled Eggplant with Cranberry Pecan Salsa is a vibrant, festive dish perfect for adding color and flavor to your Thanksgiving table. The smoky, charred eggplant pairs beautifully with the sweet and tart cranberry pecan salsa, which features seasonal ingredients like cranberries, orange zest, and toasted pecans. This dish offers a delightful contrast of textures and flavors, making it a standout side or appetizer for your holiday gathering.

Recipe: Ingredients:

2 large eggplants, sliced into ½-inch rounds

2 tablespoons olive oil
Salt and pepper to taste

For the salsa:

½ cup fresh cranberries, chopped
¼ cup toasted pecans, chopped
1 tablespoon honey or maple syrup

Zest and juice of 1 orange
1 tablespoon fresh mint, chopped
Salt to taste

Instructions:

Preheat a grill or grill pan to medium-high heat.
Brush eggplant slices with olive oil and season with salt and pepper.

Grill the eggplant slices for about 5-7 minutes on each side, until tender and charred.
While the eggplant is grilling, prepare the cranberry pecan salsa. In a bowl, combine the chopped cranberries, toasted pecans, honey or maple syrup, orange zest, juice, mint, and a pinch of salt. Stir well.
Once the eggplant is done, arrange the slices on a serving platter and spoon the cranberry pecan salsa over the top.

Serve warm or at room temperature.

Grilled Eggplant with Cranberry Pecan Salsa is a visually stunning and delicious dish that embodies the flavors of fall. The sweetness of the cranberries and pecans complements the smoky grilled eggplant perfectly, creating a dish that is both refreshing and satisfying. This easy-to-make recipe is sure to become a holiday favorite, offering a fresh take on traditional Thanksgiving flavors.

Eggplant Parmesan Casserole with Sage and Pumpkin

Eggplant Parmesan Casserole with Sage and Pumpkin is a decadent, comforting dish that brings together classic Italian flavors with a touch of Thanksgiving warmth. Layers of tender eggplant, tangy tomato sauce, creamy pumpkin puree, and savory sage are topped with gooey melted cheese, creating a hearty casserole that’s perfect for feeding a crowd. This dish is ideal for those looking to elevate their Thanksgiving menu with a fusion of flavors and textures.

Recipe: Ingredients:

2 large eggplants, sliced into ¼-inch rounds
1 cup pumpkin puree

2 tablespoons fresh sage, chopped
2 cups marinara sauce
1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese
1 cup breadcrumbs
Olive oil for frying

Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Lightly salt the eggplant slices and let them sit for 15 minutes to release excess moisture. Pat dry with paper towels.
Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
In a bowl, mix the pumpkin puree with chopped sage and a pinch of salt.

Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer half the fried eggplant slices, followed by a layer of the pumpkin sage mixture, marinara sauce, mozzarella, and Parmesan. Repeat the layers, ending with cheese on top.
Sprinkle breadcrumbs over the final cheese layer for a crispy topping.
Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden.

Let the casserole rest for 10 minutes before serving.

Eggplant Parmesan Casserole with Sage and Pumpkin offers a satisfying blend of Italian and Thanksgiving flavors. The creaminess of the pumpkin, paired with the rich tomato sauce and earthy sage, elevates this classic dish into something truly special. Perfect for a cozy holiday dinner, this casserole will have your guests coming back for seconds!

Baked Eggplant Rollatini with Ricotta and Spinach

Baked Eggplant Rollatini with Ricotta and Spinach is a flavorful and elegant Thanksgiving dish that brings the essence of Italian comfort food to your holiday table. Thinly sliced eggplant is filled with a creamy ricotta and spinach mixture, rolled up, and baked in a savory marinara sauce. Topped with melted mozzarella and Parmesan, this dish is rich, hearty, and perfect for both vegetarians and meat lovers alike. Its warm, cheesy layers will make it an instant favorite for your Thanksgiving feast.

Recipe: Ingredients:

2 medium eggplants, sliced lengthwise into ¼-inch thick strips
1 cup ricotta cheese

1 cup fresh spinach, sautéed and chopped
1 egg
2 cups marinara sauce

1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt and pepper to taste

Olive oil for brushing

Instructions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Lightly brush the eggplant slices with olive oil and season with salt. Bake for 10-12 minutes until tender but not mushy.
In a bowl, combine ricotta cheese, sautéed spinach, egg, and a pinch of salt and pepper.
Spread a thin layer of marinara sauce in the bottom of a baking dish.

Place a spoonful of the ricotta mixture on one end of each eggplant slice and roll it up tightly.
Arrange the eggplant rolls seam-side down in the baking dish. Cover with the remaining marinara sauce and sprinkle with mozzarella and Parmesan cheese.
Bake for 20-25 minutes, or until the cheese is bubbly and golden.

Let it cool for a few minutes before serving.

This Baked Eggplant Rollatini with Ricotta and Spinach offers a delightful combination of creamy cheese, tender eggplant, and flavorful tomato sauce. Its elegant presentation and rich taste make it an excellent addition to any Thanksgiving spread. Whether enjoyed as a main course or a side, this dish is sure to impress and satisfy your guests.

Thanksgiving Eggplant and Lentil Shepherd’s Pie

Thanksgiving Eggplant and Lentil Shepherd’s Pie is a comforting, plant-based take on a classic dish. The hearty filling is made from sautéed eggplant, lentils, and vegetables, providing a rich, earthy flavor that mimics traditional meat-based versions. Topped with creamy mashed potatoes, this shepherd’s pie offers a satisfying, warm, and wholesome experience that fits perfectly into the Thanksgiving menu, especially for those looking for a meat-free alternative.

Recipe: Ingredients:

1 large eggplant, diced
1 cup cooked lentils

1 onion, diced
2 garlic cloves, minced
1 cup carrots, diced

1 cup peas
1 tablespoon tomato paste
1 teaspoon smoked paprika

½ teaspoon thyme
1 cup vegetable broth
4 cups mashed potatoes (prepared)

Olive oil for sautéing
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook until browned and soft, about 8-10 minutes.
Add the onions, garlic, carrots, and peas, and sauté until softened. Stir in the tomato paste, smoked paprika, thyme, and lentils.

Pour in the vegetable broth and simmer for 10 minutes, allowing the flavors to meld and the mixture to thicken. Season with salt and pepper.
Transfer the lentil and eggplant mixture to a baking dish. Spread the mashed potatoes evenly on top.
Bake for 20-25 minutes, until the mashed potatoes are golden and slightly crispy on top.

Let it cool for a few minutes before serving.

This Thanksgiving Eggplant and Lentil Shepherd’s Pie is a satisfying, hearty dish that brings comfort and warmth to your holiday table. With its rich lentil-eggplant filling and creamy mashed potato topping, it offers all the coziness of a traditional shepherd’s pie without the meat. This vegan-friendly recipe is sure to be a hit with everyone, offering a wholesome and flavorful twist on a holiday classic.

Eggplant and Wild Rice Stuffed Acorn Squash

Eggplant and Wild Rice Stuffed Acorn Squash is a stunning, hearty, and nutritious Thanksgiving dish that highlights the best of seasonal produce. The sweet, roasted acorn squash serves as the perfect vessel for a savory stuffing made from eggplant, wild rice, cranberries, and toasted pecans. This beautiful, nutrient-packed dish adds elegance and rich flavor to your Thanksgiving spread, making it a great choice for those looking for a plant-based main or side dish.

Recipe: Ingredients:

2 acorn squashes, halved and seeds removed
1 large eggplant, diced

1 cup cooked wild rice
½ cup dried cranberries
½ cup toasted pecans, chopped

1 small onion, diced
2 garlic cloves, minced
1 teaspoon cinnamon

1 tablespoon olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush the acorn squash halves with olive oil and season with salt and cinnamon. Roast for 30-35 minutes, until tender and golden.
In the meantime, heat olive oil in a pan over medium heat. Add the diced eggplant and cook until softened and browned, about 8-10 minutes.

Add the onions and garlic to the pan and sauté until fragrant. Stir in the cooked wild rice, cranberries, and toasted pecans. Season with salt and pepper.
Remove the squash from the oven and fill each half with the eggplant and wild rice mixture.
Return to the oven and bake for an additional 10 minutes to allow the flavors to meld.

Serve warm, garnished with extra toasted pecans or fresh herbs.

Eggplant and Wild Rice Stuffed Acorn Squash is a visually stunning, nutritious, and flavorful dish that is sure to impress at your Thanksgiving feast. The combination of tender roasted squash with savory eggplant, earthy wild rice, and sweet cranberries creates a perfect balance of flavors and textures. Whether served as a main course or a festive side, this dish will add color and warmth to your holiday table.

Eggplant and Mushroom Thanksgiving Risotto

Eggplant and Mushroom Thanksgiving Risotto is a creamy, savory dish that’s perfect for adding a touch of elegance to your holiday table. The tender eggplant and earthy mushrooms are cooked into a rich, velvety risotto, infused with the flavors of garlic, onions, and Parmesan cheese. This dish strikes the perfect balance between comfort and sophistication, making it an ideal side or even a main course for your Thanksgiving celebration.

Recipe: Ingredients:

1 large eggplant, diced
1 ½ cups Arborio rice

1 cup mushrooms, sliced
1 small onion, diced
2 garlic cloves, minced

4 cups vegetable broth, warmed
1 cup white wine (optional)
½ cup grated Parmesan cheese

2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pan over medium heat. Add the diced eggplant and sauté until soft, about 8-10 minutes. Remove and set aside.
In the same pan, add the onions and garlic and sauté until fragrant, about 2-3 minutes.

Add the sliced mushrooms and cook until they release their moisture and begin to brown.
Stir in the Arborio rice, coating it with the oil, and cook for 2 minutes.
Pour in the white wine (if using) and cook until the liquid is absorbed.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
Stir in the cooked eggplant and Parmesan cheese. Season with salt and pepper to taste.
Garnish with fresh parsley and serve hot.

Eggplant and Mushroom Thanksgiving Risotto is a comforting, rich, and delicious dish that brings out the best in seasonal ingredients. The creaminess of the risotto, combined with the savory mushrooms and tender eggplant, creates a dish that feels indulgent yet balanced. It’s a perfect addition to your Thanksgiving feast, sure to delight guests with its depth of flavor and luxurious texture.

Spiced Eggplant and Sweet Potato Gratin

Spiced Eggplant and Sweet Potato Gratin is a warm and flavorful side dish that combines the earthy sweetness of sweet potatoes with the robust flavor of eggplant. Layered with a fragrant blend of cinnamon, cumin, and nutmeg, this gratin is baked to perfection with a creamy béchamel sauce and topped with golden breadcrumbs. This unique twist on a classic gratin is a delicious, comforting, and festive addition to any Thanksgiving spread.

Recipe: Ingredients:

1 large eggplant, thinly sliced
2 large sweet potatoes, peeled and thinly sliced
1 tablespoon olive oil
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon ground nutmeg
2 cups milk
2 tablespoons butter
2 tablespoons flour
½ cup breadcrumbs
½ cup grated Gruyère or Parmesan cheese
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C). Grease a baking dish.
In a large pan, heat the olive oil over medium heat. Add the sliced eggplant and sauté until lightly browned. Remove from heat and set aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the milk, cooking until the sauce thickens, about 5 minutes. Season with salt and pepper.
In the baking dish, layer half of the sweet potatoes, followed by half of the eggplant slices. Sprinkle with cinnamon, cumin, and nutmeg. Pour half of the béchamel sauce over the layers.
Repeat the layering with the remaining sweet potatoes and eggplant. Pour the remaining sauce over the top.
Sprinkle the breadcrumbs and grated cheese over the top of the gratin.
Bake for 30-35 minutes, or until the top is golden and the sweet potatoes are tender.
Let it cool slightly before serving.

Spiced Eggplant and Sweet Potato Gratin offers a delightful mix of sweet and savory flavors, perfect for adding some warmth and spice to your Thanksgiving dinner. The creamy béchamel sauce, paired with the spiced vegetables, creates a luxurious texture that will have your guests reaching for seconds. This unique twist on a gratin makes for a comforting, seasonal side dish that’s bound to impress.

Eggplant and Chickpea Stuffing with Pine Nuts

Eggplant and Chickpea Stuffing with Pine Nuts is a flavorful, hearty alternative to traditional bread-based stuffing. The tender eggplant, nutty chickpeas, and rich pine nuts provide a wholesome texture, while fresh herbs and a hint of lemon bring brightness to the dish. This stuffing is a great option for those looking for a gluten-free or low-carb stuffing option that still captures the essence of Thanksgiving.

Recipe: Ingredients:

1 large eggplant, diced
1 can (15 oz) chickpeas, drained and rinsed
½ cup pine nuts, toasted
1 onion, diced
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Juice and zest of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook until browned and tender, about 8-10 minutes. Remove and set aside.
In the same skillet, sauté the onions and garlic until soft and fragrant, about 5 minutes.
Add the chickpeas to the skillet and cook for an additional 3 minutes, until heated through.
Stir in the toasted pine nuts, parsley, thyme, lemon juice, and zest. Season with salt and pepper.
Transfer the mixture to a baking dish and bake for 15-20 minutes to allow the flavors to meld.
Serve warm as a stuffing alternative or side dish.

Eggplant and Chickpea Stuffing with Pine Nuts offers a fresh, nutritious, and flavorful twist on traditional stuffing. The combination of roasted eggplant, chickpeas, and pine nuts creates a dish with a wonderful texture and depth of flavor. The fresh herbs and citrus bring a brightness that complements the richness of the other ingredients, making this a perfect, lighter alternative for Thanksgiving.

Roasted Eggplant and Cranberry Salad

Roasted Eggplant and Cranberry Salad is a light and refreshing dish that balances the rich, smoky flavor of roasted eggplant with the sweet-tart notes of dried cranberries. Tossed with a simple lemon dressing and topped with fresh herbs and crunchy walnuts, this salad adds a vibrant and healthy option to your Thanksgiving table. It’s a perfect choice for guests who prefer lighter fare amidst the holiday’s hearty dishes.

Recipe: Ingredients:

2 medium eggplants, diced
½ cup dried cranberries
¼ cup walnuts, toasted and chopped
2 tablespoons fresh mint, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon balsamic vinegar
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss the diced eggplant with olive oil, salt, and pepper, and spread evenly on a baking sheet.
Roast the eggplant for 25-30 minutes, or until tender and lightly browned.
In a large bowl, combine the roasted eggplant, dried cranberries, toasted walnuts, mint, and parsley.
In a small bowl, whisk together the lemon juice, balsamic vinegar, and a pinch of salt and pepper. Drizzle the dressing over the salad and toss to coat.
Serve at room temperature or chilled.

Roasted Eggplant and Cranberry Salad is a refreshing, colorful addition to your Thanksgiving feast. The combination of roasted eggplant with sweet cranberries and crunchy walnuts provides a delightful contrast in textures and flavors, while the lemon dressing adds a zesty finish. This salad is perfect for balancing out the richness of other holiday dishes and will be enjoyed by health-conscious and veggie-loving guests alike.

Grilled Eggplant and Pomegranate Thanksgiving Stack

Grilled Eggplant and Pomegranate Thanksgiving Stack is a visually stunning dish that combines smoky, charred eggplant slices with juicy pomegranate seeds and a tangy yogurt sauce. The vibrant pomegranate arils not only add a burst of sweetness but also a festive look, making this dish a perfect choice for Thanksgiving. Layered with creamy yogurt and sprinkled with fresh herbs, this stack is both light and flavorful, offering a unique alternative for holiday appetizers or sides.

Recipe: Ingredients:

2 large eggplants, sliced into rounds
½ cup pomegranate seeds
1 cup Greek yogurt
1 tablespoon lemon juice
1 garlic clove, minced
2 tablespoons fresh cilantro or parsley, chopped
1 tablespoon olive oil
Salt and pepper to taste

Instructions:

Preheat a grill or grill pan over medium heat. Brush the eggplant slices with olive oil and season with salt and pepper.
Grill the eggplant for 4-5 minutes on each side until charred and tender.
In a small bowl, mix the Greek yogurt, lemon juice, garlic, salt, and pepper to make the sauce.
Layer the grilled eggplant slices on a serving plate, spreading a small dollop of yogurt sauce between each layer.
Top the stack with pomegranate seeds and sprinkle with fresh cilantro or parsley.
Drizzle with extra olive oil if desired, and serve immediately.

Grilled Eggplant and Pomegranate Thanksgiving Stack is a beautifully presented dish that combines the earthy, smoky flavor of grilled eggplant with the freshness of pomegranate and herbs. The yogurt sauce adds a creamy and tangy element, tying the flavors together perfectly. This elegant dish will be a memorable addition to your Thanksgiving spread, offering a creative and healthy option that stands out.

Eggplant and Goat Cheese Stuffed Bell Peppers

Eggplant and Goat Cheese Stuffed Bell Peppers are a rich, savory addition to your Thanksgiving table. Roasted eggplant is combined with creamy goat cheese, garlic, and fresh herbs, then stuffed into vibrant bell peppers and baked until golden. This dish is a delicious vegetarian main or side, with the smooth texture of goat cheese complementing the smoky, tender eggplant. The presentation is as beautiful as it is tasty, making it a show-stopping holiday dish.

Recipe: Ingredients:

2 medium eggplants, diced
4 large bell peppers, tops and seeds removed
½ cup goat cheese, crumbled
1 small onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C). Drizzle the bell peppers with olive oil and place them in a baking dish.
In a large skillet, heat olive oil over medium heat. Add the diced eggplant and sauté until soft and golden, about 8-10 minutes.
Add the onions and garlic to the skillet, cooking until softened and fragrant.
Remove from heat and stir in the goat cheese, thyme, basil, salt, and pepper.
Stuff the bell peppers with the eggplant mixture and return them to the baking dish.
Bake for 20-25 minutes, or until the peppers are tender and the tops are golden.
Let cool slightly before serving.

Eggplant and Goat Cheese Stuffed Bell Peppers are an elegant and flavorful dish that brings together the creamy richness of goat cheese with the smoky depth of roasted eggplant. The bell peppers provide a sweet, tender shell that enhances the stuffing’s flavors. Whether served as a vegetarian main dish or a hearty side, this recipe is sure to impress your guests with its bold flavors and beautiful presentation.

Eggplant Parmesan Casserole for Thanksgiving

Eggplant Parmesan Casserole is a comforting and hearty dish perfect for Thanksgiving. Layers of crispy, breaded eggplant slices are topped with marinara sauce, melted mozzarella, and Parmesan cheese, then baked to bubbly perfection. This casserole offers a rich and flavorful vegetarian option that’s as satisfying as any turkey dish, making it a great centerpiece or side dish for your holiday meal.

Recipe: Ingredients:

2 large eggplants, sliced into rounds
1 cup breadcrumbs
1 cup grated Parmesan cheese
1 ½ cups marinara sauce
2 cups shredded mozzarella cheese
2 eggs, beaten
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions:

Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
Dip each eggplant slice into the beaten eggs, then coat with breadcrumbs mixed with half of the Parmesan cheese.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden on both sides, about 3-4 minutes per side. Set aside on paper towels to drain excess oil.
In the prepared baking dish, layer half of the fried eggplant slices. Top with half of the marinara sauce, mozzarella cheese, and a sprinkle of dried oregano and basil.
Repeat the layers with the remaining eggplant, sauce, and cheese. Sprinkle the top with the remaining Parmesan cheese.
Bake for 25-30 minutes until the casserole is bubbly and golden brown.
Let it cool for 5 minutes before serving, garnished with fresh basil leaves.

Eggplant Parmesan Casserole is a decadent, cheesy, and comforting dish that brings the flavors of classic Italian cuisine to your Thanksgiving feast. With layers of crispy eggplant, rich marinara sauce, and melted cheese, this dish is sure to be a hit with guests. Whether served as a vegetarian main or a side, this casserole will warm hearts and appetites, adding a savory depth to your holiday meal.

Eggplant, Ricotta, and Spinach Thanksgiving Lasagna

Eggplant, Ricotta, and Spinach Thanksgiving Lasagna is a deliciously layered pasta dish that offers a hearty and flavorful vegetarian option for the holiday table. Sliced eggplant is roasted and layered with creamy ricotta cheese, spinach, marinara sauce, and tender lasagna noodles, creating a rich and satisfying dish. This lasagna is packed with nutrients and flavor, making it perfect for serving as a main course or side for Thanksgiving.

Recipe: Ingredients:

2 large eggplants, thinly sliced
9 lasagna noodles, cooked
2 cups ricotta cheese
2 cups fresh spinach, chopped
1 ½ cups marinara sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon dried basil
1 teaspoon dried oregano

Instructions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Brush the eggplant slices with olive oil and season with salt and pepper. Roast for 20 minutes, flipping halfway through, until tender and slightly golden.
In a medium bowl, mix the ricotta cheese, chopped spinach, egg, dried basil, and oregano. Season with salt and pepper.
In a greased baking dish, spread a thin layer of marinara sauce. Lay 3 cooked lasagna noodles over the sauce.
Layer half of the roasted eggplant slices, followed by half of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat with another layer of noodles, eggplant, ricotta, and cheese.
Top the final layer with marinara sauce, mozzarella, and Parmesan cheese.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden.
Let it rest for 10 minutes before slicing and serving.

Eggplant, Ricotta, and Spinach Thanksgiving Lasagna is a rich, creamy, and satisfying dish that brings together the flavors of roasted eggplant, spinach, and cheese in a layered masterpiece. Perfect for a vegetarian main dish or a hearty side, this lasagna is packed with nutrients and flavor, making it a delicious and crowd-pleasing addition to your holiday feast.

Thanksgiving Eggplant and Lentil Shepherd’s Pie

Eggplant and Lentil Shepherd’s Pie is a wholesome, plant-based twist on the classic comfort dish. Layers of sautéed eggplant, hearty lentils, and mashed potatoes come together in this satisfying casserole, which is baked until golden brown. This vegetarian shepherd’s pie offers all the warmth and heartiness of traditional versions while providing a flavorful, nutritious option for Thanksgiving.

Recipe: Ingredients:

2 large eggplants, diced
1 cup cooked lentils (green or brown)
1 small onion, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon thyme
4 cups mashed potatoes (prepared beforehand)
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Sauté the onions and garlic until softened, about 3-4 minutes.
Add the diced eggplant and cook until tender, about 8-10 minutes. Stir in the tomato paste, smoked paprika, thyme, and cooked lentils. Season with salt and pepper.
Transfer the eggplant and lentil mixture to a baking dish, spreading it evenly on the bottom.
Top the mixture with an even layer of mashed potatoes, spreading to cover completely.
Bake for 20-25 minutes, or until the top of the mashed potatoes is golden and slightly crispy.
Garnish with fresh parsley and serve hot.

Thanksgiving Eggplant and Lentil Shepherd’s Pie is a hearty, plant-based dish that’s perfect for the holiday season. With tender eggplant, savory lentils, and creamy mashed potatoes, this dish is as comforting as it is delicious. Whether you’re serving it as a vegetarian main course or as a robust side dish, this shepherd’s pie is sure to warm hearts and fill stomachs around the Thanksgiving table.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.