Oven-Fried Green Tomatoes

Fried Green Tomatoes have been a staple in southern households for many years. (Do they eat them elsewhere in the US too? I’m not sure.)

My daughter Hannah was craving them the other day but, during our conversation, she and I talked about wanting to make them a little better for us instead so I decided to bake them…and the result, although a little different from the fried ones, was really good! (I’ve already made them again!) I probably need to slow down so we’ll actually have some RIPE tomatoes this year! (There’s nothing like a slice of good ole home-grown tomato on a sandwich or chopped in a salad!)

I mixed my dry ingredients in a deep plate but you can also use a shallow bowl.

I mixed my dry ingredients in a deep plate but you can also use a shallow bowl.

I sliced the tomatoes kinda thin. Then, I dipped them in the egg...

I sliced the tomatoes kinda thin. Then, I dipped them in the egg…

...and dredged them in the bread crumb mixture.

…and dredged them in the bread crumb mixture.

I put them on a cookie sheet sprayed with cooking spray...

I put them on a cookie sheet sprayed with cooking spray…

...all in a single layer.

…all in a single layer.

I wasn't sure how they'd turn out if I wasn't frying them, but they were really good! I think the addition of Parmesan cheese made it superb!

I wasn’t sure how they’d turn out if I wasn’t frying them, but they were really good! I think the addition of Parmesan cheese made it superb!

 Oven-Fried Green Tomatoes

4 Green Tomatoes, sliced thin

1 Cup Panko Bread Crumbs

1/2 Cup All-Purpose Flour

1/4 tsp Dried Basil

1/2 tsp Granulated Garlic

2 Tbls Parmesan Cheese

2 Eggs

1. Preheat oven to 400°F. Spray a cookie sheet with cooking spray.

2. In a shallow bowl, mix the bread crumbs, flour, basil, garlic, and Parmesan cheese til well combined. In a separate bowl, beat the eggs.

3. Dip each tomato slice in the egg, making sure it’s all covered. Then put it in the bowl with the bread crumb mixture and cover it completely. Gently shake off any excess crumbs and place the slices on the cookie sheet in a single layer. 

4. Place them in the oven and bake for 6 minutes. Turn the slices over and bake an additional 5-6 minutes, or til tomatoes are light golden brown and tender.

**RECIPE AND PHOTOS ©RENEE’S GOURMETS**

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