Gennaro Contaldo’s pumpkin parmigiana recipe

1 x 1.4kg pumpkin (you need approx. 1kg prepped weight)

3–4 eggs plain flour, for dusting

Abundant vegetable oil, for deep-frying

2 balls of mozzarella cheese (each about 125g), drained and roughly chopped

75g grated Parmesan cheese

For the tomato sauce:

2tbsp extra virgin olive oil

1 small onion, finely chopped

3 x 400g cans chopped tomatoes

6 basil leaves

Sea salt and freshly ground black pepper