Pumpkin Parmigiana
INGREDIENTS
- pumpkin i
- breadcrumbs
- egg
- milk
- parmesan cheese (hard cheeses contain little to no lactose)
- tomatoes
- garlic
- onion
DIRECTIONS
- I filched the following from Em's mum *g* So when I serve chicken parmigiana for us, my vegetarian friends can have these. Em is lactose intolerant, so she's adapted the recipe to suit her, when I make it I'll use a mix of parmesan and tasty cheese. Anyway, here's Em's recipe:
- One of the best recipes Mum learned to cook was pumpkin parmagiana, and it's something I've been able to adapt to lactose free/low lactose cooking.
- Basically, you cut pumpkin into 1cm thick slices, and crumb with breadcrumbs, and egg and milk (I use lactose free). Sometimes, I also add parmesan cheese to the crumbs (hard cheeses contain little to no lactose). Fry until golden, then place in the bottom of a baking dish.
- If you want to cheat, you can use a tin of crushed tomato with onion, or a spaghetti sauce, but we've always put roughly chopped tomato, garlic and onion into a saucepan, with some mixed herbs, and cooked until tender.
- This is then poured over the pumpkin, and then covered with cheese (I use parmesan, of course).
- Place in the oven until the cheese is browned.
