Fall Harvest Pumpkin Eggplant Casserole
This fall recipe is a classic autumnal twist on eggplant Parmesan!
When you think of fall recipes, you probably think of apple and pumpkin desserts. However, this Fall Harvest Pumpkin Eggplant Casserole lets you enjoy the flavors of fall in this savory vegetable casserole. This recipe is a spin on classic eggplant Parmesan because it uses pumpkin puree instead of tomato sauce.
Crispy slices of breaded and pan-fried eggplant are topped with a mixture of pumpkin puree, mascarpone, and nutmeg. It may sound like an unusual combination, but once you take a bite you'll be hooked. Lastly, the eggplant is topped with rich burrata cheese before this fall casserole is baked in the oven.
Yields4 servings
Preparation Time1 hr 30 min
Cooking Time25 min
Cooking Vessel Size9x13-inch casserole dish
Recipe CourseMain Course, Vegetable
MealDinner
If you're looking for more vegetarian casseroles like this one, check out our collection of 14 Vegetarian Casserole Recipes
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