If you use real-deal Parmigiano-Reggiano, you will be so pleased with yourself. Really! This is good on spaghetti, but you can serve it pastaless, or over rice, or potatoes, or as an awesome po-boy filling.
By Jennifer Abbott
- 3 large, firm green tomatoes, cored and sliced ½" thick
- 1 egg, lightly beaten
- ¼ cup milk
- 2 cups Italian-seasoned breadcrumbs
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 1 Tablespoon unsalted butter
- 2 Tablespoons extra-virgin olive oil
- 3 cups good marinara sauce (I use Newman's Own)
- 6 thin slices mozzarella or provolone cheese (or 2 cups grated)
- ¼ cup grated Parmesan cheese
- cooked spaghetti or other pasta, for serving
- Preheat the oven to 350.
- Mix the egg and milk in a shallow dish and set aside; combine breadcrumbs, flour, and ½ cup Parmesan in another shallow dish.
- Melt the butter and oil together in a large skillet over medium-high heat. Dredge the tomato slices first in the egg mixture, then in the breadcrumb mixture, pressing to help it adhere. Add the dredged tomatoes to the skillet (I do this in two batches, to fit) and cook on each side for 3 to 4 minutes, until tender but still firm. Remove to a paper towel-lined plate to drain.
- Spread one cup of marinara sauce in the bottom of an 8"-square baking dish. Top with ⅓ of the tomatoes and ⅓ of the mozzarella. Repeat the same layer twice more. Sprinkle the ¼ cup Parmesan on top of the last layer of mozzarella.
- Cover and bake for 15 minutes; remove cover and bake another 5 to 10 minutes, until the top gets browny and bubbly.
- Let rest for about 5 minutes before serving. It's hot!
Jennifer Abbott is a writer, music teacher, Southern food enthusiast, and soup aficionado. She lives in New Orleans and blogs about cooking and dining at Food Orleans.