Fried Green Tomatoes
Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 4
3,954 views
A Southern classic gets a lighter treatment here, with firm green tomatoes baked instead of pan-fried. Each slice is dipped in egg white and dredged in a cornmeal-and-breadcrumb coating seasoned with paprika and a hint of cayenne, then oven-crisped to golden and finished with a little Parmesan. Tangy, crunchy, and less greasy than the original, they're a delightful way to enjoy summer's unripe tomatoes.
Ingredients
Ingredients
- 1/2 Cup Cornmeal
- 1/2 Cup Bread Crumbs
- 1 Tsp Paprika Powder
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Dash Cayenne Pepper
- 4 Large Green Tomato - Sliced
- 1 - Egg Whites
- - - Parmesan Cheese
- 2 Tsp Water
Directions
Directions
- Cut tomatoes 1/2" thick horizontally
- Beat egg white with water.
- Preheat oven to 450 degrees.
- In a shallow dish, combine cornmeal, bread crumbs, paprika, salt, pepper and cayenne, if desired; set aside.
- Lightly coat a baking sheet with vegetable cooking spray; set aside.
- Dip each tomato slice in egg white mixture, then dredge in cornmeal-bread crumb mixture to coat.
- Place slices in a single layer on prepared baking sheet.
- Spray tops of slices with vegetable cooking spray.
- Bake 30 minutes, or until golden brown.
- Sprinkle with Parmesan cheese during last 5 minutes of baking if desired.
Nutrition
Per serving · 4 servingsCalories
150
Fat
3 g
Saturated fat
1 g
Carbohydrates
26 g
Sugar
3 g
Fiber
4 g
Protein
5 g
Sodium
300 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/2 Cup Cornmeal
- 1/2 Cup Bread Crumbs
- 1 Tsp Paprika Powder
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Dash Cayenne Pepper
- 4 Large Green Tomato - Sliced
- 1 - Egg Whites
- - - Parmesan Cheese
- 2 Tsp Water
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