Parmesan Pan Fried 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.

JERSEY FRIED TOMATOES

Steps:

• Mix egg, milk, salt, and pepper together.
• Dip tomato slices in egg mixture and cover in bread crumbs.
• In large skillet add enough bacon grease to cover pan.
• In a large skillet fry tomato slices on each side until golden brown. (Make sure that when you flip them and during cooking that enough bacon grease is in the pan.).
• Remove and place on paper towel.
• Repeat until all tomato slices are cooked. Make sure to add more bacon grease to the pan between batches!
• For a different taste my mom enjoys just dipping the tomato slices in flour and skipping the egg mixture and bread crumbs and frying the same way.

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.

PAN FRIED CHICKEN AND HAM PARMESAN WITH SAUTEED GRAPE TOMATOES

Steps:

• Preheat oven to 350°. Sprinkle chicken with salt and pepper. Whisk together egg and 2 tablespoons water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.
• Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden. Top chicken with ham and cheese.
• Bake chicken in skillet at 350° for 8 minutes or until cheese is melted. Serve over Garlic-Herb Pasta; top with Sautéed Grape Tomatoes.
• Garlic-Herb Pasta: Cook 8 oz. vermicelli according to package directions; drain. Toss with 1/4 cup Garlic-Herb Butter. Season with salt to taste. Makes 4 servings.
• Garlic-Herb Butter: Stir together 1/2 cup softened butter; 1 large garlic clove, pressed; 2/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; and 1/4 teaspoons salt until well blended. Use immediately, or cover and chill up to 3 days. For longer storage, form into a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month. Makes 1/2 cup. Prep: 15 minute.
• Sauteed Grape Tomatoes: Sauté tomatoes and next 3 ingredients in hot oil in a small skillet over medium-high heat 2 to 3 minutes or until thoroughly heated. Remove from heat, and stir in basil.

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.

FRIED TOMATOES

Steps:

• Wash tomatoes, but do not peel.
• Cut into 3/4-inch slices.
• Place on paper towels to drain.
• Combine flour, salt, sugar and pepper.
• Dust tomatoes in flour mixture on both sides.
• Add evaporated milk to rmaining flour mixture to make a thick batter.
• Dip floured tomatoes in batter.
• Fry in hot oil 1/2-inch deep until golden brown on both sides.

MOM'S FRIED RED TOMATOES

Steps:

• Cut tomatoes into thick slices. Put aside.
• Mix flour, salt and pepper in shallow dish for coating.
• Heat butter and olive oil in pan, until it's hot enough to fry inches.
• Pre-heat oven to warm setting. (Lowest setting).
• Coat tomato slices in flour mixture.
• Place in pan until gloden brown.
• Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).

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.