Name: Fried Tomato Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
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

Description

Crispy, golden fried green tomatoes topped with real Parmigiano-Reggiano, perfect for serving over spaghetti, rice, or as a po-boy filling.

Ingredients

Units Scale

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