Recipe of Appetizing Eggplant pumpkin casserole

Eggplant pumpkin casserole Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Pumpkin eggplant casserole is the dish you need to ring in pumpkin season! I have many recipes on the site that are SAVORY pumpkin recipes and this pumpkin eggplant parmesan casserole with.

Here is the best “Eggplant pumpkin casserole” recipe we have found so far. This will be smell and look delicious.

Ingredients of Eggplant pumpkin casserole

1. You need 28 oz of canned pumpkin.
2. Prepare 2 large of eggplant, aubergine.
3. It’s 1 1/4 cup of walnuts.
4. Take 1/2 cup of shredded coconut flakes.
5. Make ready 1/4 tsp of ground sage.
6. Take 1/4 tsp of ground cinnamon.
7. Make ready 1 1/2 cup of Campbell tomato soup, concentrate.
8. Take 1/2 tsp of salt.
9. Make ready 1/2 tsp of granulated garlic powder.
10. Take 1/3 cup of sweetener, your favorite.

Hearty eggplant casserole can serve as a meatless entree.The combination of eggplant, tomato sauce Eggplant Casserole.Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by.It's topped with cheese and baked until bubbling hot.

Eggplant pumpkin casserole instructions

1. Preheat oven 400° Fahrenheit..
2. Peel and cube the eggplant. Salt and garlic it..
3. Spray the pan with nonstick spray. Add eggplant. Cover with pumpkin. Sprinkle sage and cinnamon. Then coconut flakes..
4. Add tomato soup. Add sweetener Add the walnuts. Bake 40-45 minutes..
5. Let sit 5 minutes. Serve hope you enjoy!.
6. Thank you to hollyannmissfagre for finding a mistake and I am sorry about putting a time on it..

Do give it a try and let me know.Casserole is an easy-to-prep, crowd-pleasing comfort food.A cheesy, red pepper pesto and eggplant interior with a golden brown cajun.

Eggplant and Shrimp are two of my favorite foods.This is one that is very popular with members of my family.Stir fry onion and garlic in olive oil until onion wilts.Add pepper, cinnamon, bay leaf, hot pepper and tomato.Heat oil in a large skillet over medium heat.