Fried Green Tomato Parmesan Food

GREEN TOMATO PARMESAN

Steps:

• Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with salt. Let stand for 5 minutes; pat dry., In a shallow bowl, whisk egg whites until foamy. Place flour in a separate shallow bowl. In another shallow bowl, combine bread crumbs, Parmesan cheese, garlic powder and basil., Coat tomato slices in flour, then dip in egg whites and coat with bread crumb mixture. Place on greased baking sheets. Bake, uncovered, 35-40 minutes or until lightly browned, turning once., Spread 1-1/2 cups spaghetti sauce into a greased 11x7-in. baking dish. Top with half of the tomatoes and spread with ricotta cheese. Sprinkle with 1-1/2 cups mozzarella cheese. Layer with remaining tomatoes, spaghetti sauce and mozzarella cheese., Bake, uncovered, 35-40 minutes or until bubbly and cheese is melted.

BAKED FRIED GREEN TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
• Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
• For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
• Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

GREEN TOMATOES PARMESAN

Steps:

• 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. , 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.

FRIED GREEN TOMATO PARMESAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg and coat with bread crumbs. Arrange on baking sheets in a single layer.
• Bake in the preheated oven until golden, about 5 minutes per side.
• Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer half of the mozzarella cheese and Parmesan cheese on top. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella cheese, and Parmesan cheese. Sprinkle basil on top.
• Bake in the preheated oven until golden brown, about 35 minutes.

PARMESAN-CRUSTED GREEN TOMATO GRATIN

Steps:

• Lightly brown the bacon in a skillet over medium heat, about 4 minutes. Pour off all but 2 Tbs. of the fat. Add the onion and cook over low heat until caramelized, about 20 minutes. Meanwhile, combine the Parmigiano-Reggiano, breadcrumbs, and oil and set aside.
• Heat the oven to 350°F. On one side of a round or oval shallow baking dish, arrange 4 or 5 tomato slices, overlapping them slightly. Spoon some of the bacon-onion mixture on the lower half of each tomato slice, and then lay another row of tomatoes across the first row. Layer the tomatoes at a slight angle against one another, topping each slice with the bacon-onion mixture. Repeat until the dish is full. Sprinkle with the salt, pepper, fresh thyme, and the Parmigiano-breadcrumb mixture.
• Cover the dish with foil and cook for 30 minutes. Remove the foil and continue cooking until the tomatoes are very tender and the top of the gratin is browned, about another 30 minutes.

FRIED GREEN TOMATO PARMESAN

Steps:

• Pour the Green Tomato Breading into a shallow bowl or pie plate, and set aside.
• Core the tomatoes, and slice into 4 to 5 slices each.
• Heat the oil in a large cast iron skillet over medium-high heat. Dredge the tomato slices in the breading on both sides. (If desired, peel the tomatoes and dredge them on the sides as well.) When the oil is hot, slice two to three tomato slices at a time into the oil and fry a couple minutes on each side, or until golden brown. With tongs, remove the fried green tomato slices to a rack or paper towels to drain. Repeat with the remaining tomatoes.
• Heat the oven to 350 degrees.
• Place half of the tomato slices in a 2-quart casserole to cover the bottom of the dish. Or, use the same skillet used for frying, drain the oil and wipe it clean with paper towels. Cover the tomato slices with half of the pasta sauce. Add ½ to 1 cup mozzarella cheese. Repeat with the rest of the tomato slices, then the rest of the pasta sauce, then another ½ to 1 cup mozzarella. Top with Parmesan. Place in the oven, and bake until bubbly and heated through, about 25 to 30 minutes. Place under the broiler, if desired, to melt the cheese on top. Remove from the oven, and garnish with chopped basil leaves.
• Use fire-roasted tomatoes instead of pasta sauce.

FRIED GREEN TOMATOES

Steps:

• Place the flour, eggs, and cornmeal in 3 separate shallow bowls. Dip the tomatoes first in the flour, then in the eggs (letting any excess drip off), and finally in the cornmeal, pressing gently to help it adhere.
• Heat the oil in a large skillet over medium-high heat. Working in batches, cook the tomatoes until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Season with ½ teaspoon salt before serving.

EASY CRISPY FRIED GREEN TOMATOES WITH PANKO AND PARMESAN

Steps:

• Slice tomatoes into quarter-inch rounds. Prepare two bowls, beat the eggs lightly in one shallow bowl and mix the cheese, breadcrumbs and salt and pepper to taste in the other shallow dish.
• In a large non-stick pan, heat the oil to medium-high heat. When the heated oil has reached the appropriate temperature, reduce the heat to medium low. Next, quickly dip tomato slices into the egg being sure to dip both sides completely then transfer into the parmesan panko mixture.
• Place the sliced tomatoes into the hot oil in a single layer being careful to adjust the heat if the oil splatters. Fry each slice until browned and crispy before flipping, about 3-4 minutes. Be sure to monitor the tomato slices so they don't burn.
• Once the slices have a crispy coating and are browned, remove the tomato slices from the oil and place on a paper towel lined plate or wire rack. Arrange on a platter, topped with sliced fresh mozzarella, chopped fresh basil and drizzled with balsamic glaze.

FRIED GREEN TOMATOES

Steps:

• Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside.
• In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside.
• Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside.
• Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices.
• Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.

OVEN FRIED GREEN TOMATOES

Steps:

• Preheat oven to 400°
• Prepare a rimmed baking sheet by spraying with cooking spray, or lining with parchment paper
• In a small bowl, combine beaten eggs and lemon juice
• Put the flour Into another small bowl
• In a larger bowl, whisk together the panko, parmesan cheese, basil, oregano, thyme, salt & pepper.
• Cut tomatoes into 1/4 inch slices
• One by one, dredge each slice in flour, shaking off excess
• Dip each flour-dredged tomato slice in the beaten egg mixture
• Put the flour and egg coated tomato slice in the panko mixture, turning and pressing to coat with crumbs.

MARY MAC'S FRIED GREEN TOMATOES WITH HORSERADISH PARMESAN DIPPIN

Steps:

• To make the sauce: In a small bowl, whisk together mayonnaise, buttermilk, horseradish, Parmesan, sour cream and ranch dressing mix. Cover and refrigerate until ready to serve. Can be made up to 1 week in advance.
• To make the tomatoes: In a large skillet or Dutch oven, heat 1/2-inch oil over medium-high heat until it reaches 350 degrees. Line a plate or wire rack with paper towels.
• While oil is heating, in a pie plate, whisk egg, then whisk in milk, 1/2 teaspoon salt and pepper.
• In another pie plate, combine flour, cracker crumbs and remaining 1/2 teaspoon salt. Dip tomato slices into egg mixture, turning to coat. Dredge both sides of tomato slices in flour mixture and shake off excess flour. Carefully place tomato slices into hot oil. Do not crowd the pan. Fry until golden brown, turning once, about 4 minutes per side. Drain on paper towels and serve immediately with sauce. Garnish with basil, if desired.

FRIED GREEN TOMATO PARMIGIANA

Steps:

• Preheat the oven to 350. Fill the bottom of a cast iron skillet with about ¼ inch of bacon grease and then mix in the vegetable oil to equal ¼ inch. Set stove top just below medium and allow the grease to become hot. If you use a thermometer - 350 degrees. If you splash a drop of water into the pan, you will know the grease is hot when it begins to sputter loudly as you drop the water in. While the oil heats complete steps 2-5.
• Rinse off and then slice your tomato in ¼ inch slices and set aside
• Place ¼ cup flour in a dish large enough for a tomato slice and set aside(I use a cereal bowl size bowl for each of these).
• Mix egg, milk and vinegar together in a separate bowl (large enough for a tomato slice) and set aside.
• Mix ¼ cup flour, cornmeal, salt and pepper together in a bowl. Set these bowls up in a row on your cabinet as follows: flour only, egg mix, flour/cornmeal mix
• When oil is ready, first coat both sides of a slice of tomato in the plain flour, then dredge in the egg mix coating both sides well, then dip into the cornmeal/flour mix - coating both sides well. Then place into the hot oil. Do not move the slices around - allow to fry for 2-3 minutes per side. Remove to a paper towel lined plate and apply salt/pepper to taste. You can cook more than once slice at a time - but do not crowd and do not allow the slices to touch while cooking. Turn very gently so as not to disturb the coating.
• Drain on a paper towel and allow to cool slightly before adding to the baking dish for the Parm.
• In a sauce pot, melt the butter over medium heat until warm. Add the onion and cook until soft - 2-3 minutes. Add the garlic. Cook for 2 minutes more.
• Add the tomato sauce, paste and the chipotle pepper. Stir frequently and allow to come to a simmer. Add salt and pepper to taste. Simmer for at least 5 minutes. add the heavy cream. Allow to come to temperature..
• In a 2 quart baking dish, splash about ¼ cup of the tomato sauce on the bottom of the dish and then layer a single layer of the fried green tomatoes. Top with ½ cup of mozzarella cheese.
• Then add another layer of the fried green tomato. Continues to alternate the cheese with the tomato until the dish is 1 inch from the top.
• Add whatever shredded mozzarella you have left and the cover with provolone and the parmesan cheese.
• Bake in the center of the oven at 350 for 45 minutes or until cheese is browned and the sauce is bubbly.

PAM'S FRIED GREEN TOMATO PARMESAN

Steps:

• 1. Preheat oven to 350.
• 2. Slice tomatoes into 1/2 inch slices.
• 3. Spread out on paper towels and sprinkle with salt. Let sit for 5 minutes then blot them dry.
• 4. Whisk egg together with the cream or milk.
• 5. Mix the flour and corn meal together. Season lightly with salt and pepper.
• 6. Dip tomato slices in egg then flour mix. Let the egg run off as much as it will, you don't want a thick coating. Place them on a baking rack as you go. Do them all before you start frying and fry the first ones you did first.
• 7. Heat about 1/2 inch of oil in a skillet. Fry the tomatoes in batches until golden brown. Drain on paper towels.
• 8. Once all the tomatoes are browned pour off the oil. Add the garlic to the pan and saute quickly. Add the marinara and spices and heat through.
• 9. You want two layers of tomatoes, so pick a baking pan that will work with the amount of tomatoes you have. Oil the pan and add a spoonful of sauce.
• 10. Layer a single layer of tomatoes, then marinara, then half of the cheeses. Repeat. You should have marinara left over.
• 11. Bake at 350 for 30-40 minutes until cheese is melted.
• 12. While that's baking cook your pasta to serve with it. When ready to serve, toss the pasta with the left over marinara and serve along side the green tomato parmesan.
• 13. NOTE: I just eyeball how many tomatoes I want to use based on how many I want to serve. I allow one tomato per person unless they are small.

FRIED GREEN TOMATO PARMESAN

Steps:

• Season the tomato slices with salt and pepper.
• Dredge the tomatoes slices in the flour, then dip them in the egg and finally dredge them in the corn meal and flour mixture.
• Fry the tomato slices in the oil until golden brown on both sides, about 1-3 minutes per side.
• Place the fried green tomato slices on the bottom of a baking pan.
• Spread the marinara sauce on top of the fried green tomato slices.
• Spread the cheese on top of the marinara sauce.
• Bake in a preheated 350F/180C oven until the cheese is golden brown, about 20-30 minutes.

LOW CARB, NO GLUTEN FRIED GREEN TOMATOES

Steps:

• Step 1 Sprinkle sliced tomatoes with salt and let sit for about 5 minutes while you prepare the rest of the recipe. Step 2 Whisk together egg and cream in a small bowl. Step 3 In another bowl, mix together the almond flour, parmesan cheese and pepper. Step 4 Heat oil over medium high heat in large skillet. Step 5 Dip each slice of tomato into the egg, then into the flour mixture. Coat evenly then place in the hot oil to brown for about 4 minutes each side. Step 6 Drain on paper towels.