Parmasan Green Tomatoes Food

PARMESAN-ROASTED TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

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.

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.

GREEN TOMATOES PARMESAN

Steps:

• Sprinkle tomatoes lightly with salt; drain on paper towels for 30-60 minutes.
• Mix together cornmeal, parmesan, flour, garlic salt, oregano, and pepper in a shallow dish.
• Dip each tomato in beaten egg, then into the cornmeal mixture.
• In a skillet, heat oil over medium-high heat.
• Fry tomatoes, in batches, for 2 minutes on each side or until golden brown.
• Drain on paper towel lined wire rack.
• Serve immediately.

PARMESAN TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
• Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

GREEN TOMATOES PARMESAN

Steps:

• Lightly sprinkle tomatoes with salt: drain on paper towels for 30 to 60 minutes.
• meanwhile, combine cornmeal Parmesan cheese, flour, garlic salt, oregano and pepper in a shallow plate.
• Dip each tomato slice into egg, then cornmeal mixture.
• In a skillet, heat oil over medium-high.
• fry tomatoes a few at a time, 2 minutes per side or until golden brown.
• Drain on wire rack.
• Serve immediatly.

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.

PARMESAN PAN-FRIED TOMATOES

Steps:

• Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
• In seperate bowl, combine panko and parmesan.
• In a third bowl, combine eggs and mustard.
• Take tomato slices and dip in flour mixture, dusting off excess.
• Then dip in egg mixture, letting excess drip off.
• Finally, dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage; repeat until all slices are breaded.
• These should be stored in a single layer and dusted lightly with extra crumbs. DO NOT STACK.
• Heat olive oil in a non-stick frying pan over medium to high heat.
• Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
• Continue with remaining slices and serve hot.

BAKED PARMESAN TOMATOES

Steps:

• Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.

BAKED PARMESAN TOMATOES

Steps:

• Preheat oven to 450 degrees F.
• Place tomatoes cut-side up on a baking sheet.
• Top with Parmesan, oregano, salt and pepper.
• Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.