Pumpkin Parmigiana
  • pumpkin i
  • breadcrumbs
  • egg
  • milk
  • parmesan cheese (hard cheeses contain little to no lactose)
  • tomatoes
  • garlic
  • onion
  1. 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:
  2. 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.
  3. 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.
  4. 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.
  5. This is then poured over the pumpkin, and then covered with cheese (I use parmesan, of course).
  6. Place in the oven until the cheese is browned.