Recipe: Yummy Eggplant pumpkin casserole

Eggplant pumpkin casserole. The idea isn't to smother the layers with sauce. Spray the pan with nonstick spray. Serve as a side dish or on a bed of polenta or potato and carrot purée for a vegetarian main meal.

Turn off the heat, then stir in the wild ginger, Thai basil, sliced chillies and makrut limes leaves. Wash eggplant and red bell peppers and chop them into bite-sized pieces. Cut the pumpkin in half, remove the seeds and cut into bite-sized pieces as well. You can have Eggplant pumpkin casserole using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Eggplant pumpkin casserole

1. You need of canned pumpkin.
2. It's of eggplant, aubergine.
3. It's of walnuts.
4. You need of shredded coconut flakes.
5. It's of ground sage.
6. You need of ground cinnamon.
7. It's of Campbell tomato soup, concentrate.
8. It's of salt.
9. You need of granulated garlic powder.
10. It's of sweetener, your favorite.

Wash the chickpeas under running water. Place everything into a dutch oven or large saucepan. The Best Eggplant Mushroom Casserole Recipes on Yummly Chicken and Mushroom Casserole dinners with rob.

Eggplant pumpkin casserole step by step

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..

Sprinkle the top of the eggplant slices with panko breadcrumbs and oregano. Top the eggplant with the remaining sauce and cheese. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Cut one of the onions into large chunks.