Fried Tomato Parmesan
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
Crispy, golden fried green tomatoes topped with real Parmigiano-Reggiano, perfect for serving over spaghetti, rice, or as a po-boy filling.
Ingredients
- 3 large, firm green tomatoes, cored and sliced 1/2" thick
- 1 egg, lightly beaten
- 1/4 cup (60 ml) milk
- 2 cups (480 ml) Italian-seasoned breadcrumbs
- 1/2 cup (120 ml) all-purpose flour
- 1/2 cup (120 ml) grated Parmesan cheese
- 1 tbsp (15 g) unsalted butter
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 cups (720 ml) good marinara sauce (I use Newman's Own)
- 6 thin slices mozzarella or provolone cheese (or 2 cups grated)
- 1/4 cup (60 ml) grated Parmesan cheese
- cooked spaghetti or other pasta, for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a shallow dish, mix the egg and milk together and set aside.
- In another shallow dish, combine the breadcrumbs, flour, and grated Parmigiano-Reggiano cheese.
- Season the tomato slices with salt and pepper.
- Dip each tomato slice into the egg mixture, allowing the excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.
- In a large skillet, melt the butter and olive oil over medium heat.
- Fry the coated tomato slices in batches for about 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the fried tomatoes to a baking sheet and bake in the preheated oven for 10 minutes to ensure they are cooked through.
- Serve immediately, either on their own or as a topping for spaghetti, rice, or potatoes.
Notes
- For best results, use real Parmigiano-Reggiano cheese.
- These tomatoes are versatile and can be served over pasta, rice, or as a sandwich filling.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8 grams
- Sodium: 800 mg
- Fat: 20 grams
- Carbohydrates: 60 grams
- Fiber: 5 grams
- Protein: 15 grams
- Cholesterol: 70 mg
If You Liked This Recipe, You’ll Love These
- Angel Hair Stracchino and Tomato Pasta
- Gnocchi al Pomodoro e Acciughe: Homemade Ricotta Gnocchi with Tomato Anchovy Sauce
- Huevos Rancheros with Spicy Tomato Jam
- Pappa al Pomodoro – Rustic Tuscan Tomato and Bread Soup
Frequently Asked Questions
Why does the recipe call for green tomatoes rather than ripe ones?
The recipe specifies 3 large, firm green tomatoes sliced 1/2 inch thick. Firm green tomatoes hold their shape through dipping, frying, and the oven step without falling apart, while a ripe tomato would turn mushy under the breading and heat.
Why does the recipe go into the oven after pan-frying?
After frying the coated slices for 3–4 minutes per side in butter and olive oil, the recipe transfers them to a baking sheet and bakes at 350°F for 10 minutes to ensure they are cooked all the way through without over-browning the breadcrumb crust on the stovetop.
How do I keep leftovers crispy?
The notes say to store leftovers in an airtight container in the fridge for up to 2 days and to reheat them in the oven — not the microwave — to maintain the crispiness of the breadcrumb coating. 
