Breaded Pumpkin Slices With Tomato Sauce
|Pumpkin||1 Pound, peeled and sliced (1 Kilogram)|
|Eggs||2 , lightly beaten|
|Dry breadcrumbs||2 Ounce (50 Gram)|
|Butter||2 Ounce (50 Gram)|
|Parmesan cheese||1 Ounce, grated (25 Gram)|
|Olive oil||2 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Tomatoes||1 Pound, skinned, seeded and chopped (500 Gram)|
|Tomato puree||1 Tablespoon|
|Dried basil||1 Teaspoon|
|Parsley||1 Tablespoon, freshly chopped|
|Black pepper||To Taste|
First make the sauce.
Heat the oil in a saucepan.
Add the onion and garlic aid fry until the onion is soft but not brown.
Stir in the remaining ingredients, with salt and pepper to taste, and simmer for 10 minutes.
Coat the pumpkin slices with the eggs, then with the breadcrumbs.
Melt the butter in a frying pan.
Add the pumpkin slices, in batches, and brown on all sides.
Transfer to a greased baking dish.
Pour the tomato sauce over the pumpkin slices and sprinkle with the Parmesan.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 30 minutes.