Breaded Pumpkin Slices With Tomato Sauce Recipe


MethodMain Ingredient


 Pumpkin1 Pound, peeled and sliced (1 Kilogram)
 Eggs2 , lightly beaten
 Dry breadcrumbs2 Ounce (50 Gram)
 Butter2 Ounce (50 Gram)
 Parmesan cheese1 Ounce, grated (25 Gram)
For sauce
 Olive oil2 Tablespoon
 Onion1 , finely chopped
 Garlic1 Clove (5 gm), crushed
 Tomatoes1 Pound, skinned, seeded and chopped (500 Gram)
 Tomato puree1 Tablespoon
 Dried basil1 Teaspoon
 Parsley1 Tablespoon, freshly chopped
 Sugar1 Teaspoon
 Salt To Taste
 Black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1384 Calories from Fat 855

% Daily Value*

Total Fat 97 g149.3%

Saturated Fat 41.9 g209.5%

Trans Fat 0 g

Cholesterol 564.2 mg

Sodium 1423.1 mg59.3%

Total Carbohydrates 103 g34.4%

Dietary Fiber 14.6 g58.3%

Sugars 33.4 g

Protein 39 g78.8%

Vitamin A 822.2% Vitamin C 224.9%

Calcium 80.3% Iron 73.2%

*Based on a 2000 Calorie diet


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.
Serve hot.