Baked Green Tomatoes With Panko Recipes

PANKO FRIED GREEN TOMATOES

Steps:

• In three separate shallow bowls, place the flour, eggs and bread crumbs. Dip tomatoes in flour, then in eggs; coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt. Serve immediately.

BAKED FRIED GREEN TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
• Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
• For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
• Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.

HERB AND PANKO CRUSTED BAKED TOMATOES

Steps:

• Preheat oven to 375°F.
• Gently scoop seeds from tomato halves. Set aside.
• Place breadcrumbs, Parmesan, parsley, oregano, rosemary, and thyme in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper.
• Fill and top each tomato with about 3 ½ tablespoons breadcrumb mixture.
• Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown.
• Allow tomatoes to cool for 5 minutes and serve.

BAKED "FRIED" GREEN TOMATOES

Steps:

• 1. Sprinkle tomato slices with salt and lay on paper towel to drain for at least 30 minutes. Blot dry.
• 2. In a pie pan mix together panko bread crumbs, parmesan cheese, and seasoning or herbs of your choice.
• 3. Spread a thin coating of mayonnaise on each side of the tomato slices and dip into the bread crumbs pressing to coat well.
• 4. Lay on a foiled lined cookie sheet and spray with a little Pam.
• 5. Bake in a preheated 400 degree oven for 20 to 30 minutes until browned and fork tender.

BAKED GREEN TOMATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
• In a small bowl, mix the cornmeal, dill, salt, and pepper. Dip tomato slices into the mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
• Bake 45 minutes in the preheated oven, until crisp and golden brown.