People are starting to get into the fall mood and the number of recipes with pumpkin is growing, so I’ve decided to make one too and get into the “pumpkin fever”.
Don’t try to resist and jump in!
Ingredients2 tbsp. olive oil 1 onion diced 1 garlic clove diced 400 ml canned diced tomatoes 10 leaves basil chopped 2 tbsps. parsley chopped 1 tsp. sugar Salt and pepper 2 eggs lightly beaten 50 g bread crumbs 1 kg pumpkin, peeled and sliced. I used Butternut squash 50 g butter 50 g grated Parmesan cheese
Meanwhile, put eggs in a dish and breadcrumbs into another. Dip the pumpkin slices into the egg and then cover with bread, remove excess.
Melt butter in a big sauce pan and fry the pumpkin until golden. Place them into a greased oven tray. Pour the tomato sauce over the pumpkin and sprinkle with cheese.
Bake in a pre-heated oven at 350 ºF for 30 minutes or until the cheese is bubbly and golden.