Green Tomatoes Parmesan

Total Time Prep: 10 min. + standing Cook: 10 min.
Yield 4-6 servings
Contest Winner
Test Kitchen Approved
Meet the Cook: If you follow the recipe directions, you should end up with firm tomatoes. It's been a tried-and-true method for me. I started cooking as a teenager. My first meal was spaghetti, and it was so salty we couldn't eat it! My husband and I are retired. We have two grown children and three grandchildren. -Clara Mifflin, Creal Springs, Illinois

Ingredients

  • 3 medium green tomatoes, sliced 1/4 inch thick
  • Salt
  • 1/4 cup cornmeal
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 egg, beaten
  • 1/4 cup canola oil

Directions

  1. Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture.
  2. In a medium skillet, heat oil over medium-high. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on a paper towel-lined wire rack. Serve immediately.
Meet the Cook: If you follow the recipe directions, you should end up with firm tomatoes. It's been a tried-and-true method for me. I started cooking as a teenager. My first meal was spaghetti, and it was so salty we couldn't eat it! My husband and I are retired. We have two grown children and three grandchildren. -Clara Mifflin, Creal Springs, Illinois
Recipe Creator

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