FRIED GREEN TOMATO PARMESAN
Rather than the traditional eggplant Parmesan, I found that using fried green tomatoes gives a better flavor and texture!
Provided by bertholf
Categories Main Dish Recipes Casserole Recipes
Time 1h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg and coat with bread crumbs. Arrange on baking sheets in a single layer.
- Bake in the preheated oven until golden, about 5 minutes per side.
- Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer half of the mozzarella cheese and Parmesan cheese on top. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella cheese, and Parmesan cheese. Sprinkle basil on top.
- Bake in the preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 60.5 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 6.9 g, Protein 24.4 g, SaturatedFat 6.7 g, Sodium 1675.2 mg, Sugar 20.4 g
BEST FRIED GREEN TOMATOES
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Provided by Diana Swenson-Siegel
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g
FRIED GREEN TOMATO CAPRESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Add an inch of vegetable oil to a skillet and heat to 350 degrees F.
- Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish.
- Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices.
- Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper.
- When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately.
FRIED GREEN TOMATO NAPOLEON W/ CORN & GOAT CHEESE
Categories Cheese Tomato Vegetarian
Yield 4-6 (depending on whether served as appetizer)
Number Of Ingredients 25
Steps:
- If preparing for 6: Slice goat cheese into 12 1 oz portions. Prepare corn salad: Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. Place the corn, black beans, green onions, and red peppers in a bowl, dress with marinade, mix well. Refrigerate until ready to use. Prepare red pepper coulis: Blend peppers, oil, vinegar, sugar, and salt in a blender or food processor until very smooth. Adjust seasoning. Refrigerate until ready to use. Prepare fried green tomatoes: Preheat oven to warm. Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to plate. Line a baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry no more than 4-5 green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven. To assemble: Place about 1/2 cup of the corn salad on each plate. Top with one fried tomato slice, then a layer of goat cheese. Repeat and end with a tomato on top. Drizzle about 1/4 cup of red pepper coulis on top of each stack, garnish with 1 T pine nuts, a little basil chiffonade, and approx 1 T. corn salad.
GRILLED POTATO AND GOAT CHEESE NAPOLEON WITH BALSAMIC-BASIL VINAIGRETTE
Steps:
- Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
- While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
- Heat your grill to medium.
- Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
- Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
- Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.
FRIED GREEN NAPOLEONS WITH MANDARIN COLESLAW
Fried green tomatoes are stacked and smothered with pimiento cheese in this seriously comforting dish that doubles up on two of my favorite southern classics. The mandarin coleslaw makes it bright and fresh. -Amy Freeze, Avon Park, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- Combine first six ingredients. Add coleslaw mix and onion. Add mandarin oranges; stir carefully., In a shallow bowl, whisk egg and hot sauce. Place flour and bread crumbs in separate shallow bowls. Dip tomato slices in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumbs, patting to help coating adhere., In an electric skillet or deep fryer, heat oil to 350°. Fry tomato slices, a few at a time, until browned, 1-2 minutes on each side. Drain on paper towels. Sprinkle with salt and pepper., To assemble napoleons, layer one tomato slice with 1 tablespoon pimiento cheese. Repeat layers. Top with 1 teaspoon pepper jelly. Repeat with remaining tomato slices. Serve over coleslaw.
Nutrition Facts : Calories 487 calories, Fat 31g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 1281mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 5g fiber), Protein 7g protein.
GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS
Vegetarian or not, your guests will savor this meatless entree at your next summer soiree. -Joan Meyer, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until tender., Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally., Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender., In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper., Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted., In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.
Nutrition Facts : Calories 377 calories, Fat 27g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 833mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
FRIED GREEN TOMATOES (AUTHENTIC)
These are the Fried Green Tomatoes right from the motion picture, "Fried Green Tomatoes At The Whistle Stop Cafe". They are ABSOLUTELY DELICIOUS!!!
Provided by Alan Leonetti
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- While preparing the dipping process for the tomatoes, heat oil and bacon drippings in a large pot over medium heat until the oil reaches 350 degrees.
- You will need a slotted spoon to drop the tomatoes into the hot oil.
- De-core and cut the ends off the green tomatoes.
- Slice tomatoes into 1/2 inch thickness and set aside in a medium-sized bowl.
- In a small bowl, set aside only 1 1/2 cups of the flour.
- In a medium bowl, mix the milk and eggs to create an egg wash.
- In a large bowl, combine remaining flour, cornmeal and salt.
- Add celery salt, pepper, onion powder and paprika.
- This is the cornmeal breading mixture for the tomatoes.
- Line a sheet pan with parchment paper to place the breaded tomatoes on after the final dredging.
- Begin the dipping process by dredging the tomatoes in the flour, then the egg wash, and finally through the cornmeal breading mixture.
- Repeat this process until all the tomatoes are breaded.
- Once the oil has reached 350 degrees, begin frying the tomatoes until golden brown on both sides.
- The tomatoes will float to the top when finished cooking.
- Drain on paper towels.
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