Pumpkin gratin with crispy rosemary-Parmesan topping
1 large, thinly sliced and separated into rings
2 large egg(s)
Fat free evaporated milk
2 Tbsp, fresh, leaves, chopped, divided
Grated Parmesan cheese
Dried plain breadcrumbs
4 Tbsp, or fresh (fresh preferred)
- Preheat oven to 400ºF. Coat a 9- X 9-inch pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Cook onion until soft and caramelized, stirring to prevent sticking, about 9 to 11 minutes; allow to cool.
- Place cooled onion, pumpkin, eggs and milk in a large bowl; mix to combine. Add 1 tablespoon of rosemary and pour into prepared pan.
- Combine remaining tablespoon of rosemary, cheese and bread crumbs in a small bowl; mix and sprinkle over pumpkin mixture. Lightly coat with cooking spray. Bake until firm and heated through, about 35 to 40 minutes. Slice into 6 pieces and serve.