How to Cook Yummy Eggplant pumpkin casserole

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Eggplant pumpkin casserole. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by. Eggplant, potatoes & a hearty spiced meat sauce, all topped with thin cheese-based topping. Boil eggplant in lightly-salted water until tender and almost mushy.

Eggplant pumpkin casserole Repeat with another layer of eggplant, marinara and cheese. How about a lightened up pumpkin pie, I am trying to find a good recepie to make. OK, that sounded like a cheap soap commercial. You can make Eggplant pumpkin casserole using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Eggplant pumpkin casserole

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

Get started by browsing our full list of ingredients here.

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..