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
PARMESAN PAN-FRIED TOMATOES
A nice use of all those fresh summer tomatoes! Serve these along side roast chicken or pork chops, or serve with bacon and eggs for breakfast.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
- In seperate bowl, combine panko and parmesan.
- In a third bowl, combine eggs and mustard.
- Take tomato slices and dip in flour mixture, dusting off excess.
- Then dip in egg mixture, letting excess drip off.
- Finally, dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage; repeat until all slices are breaded.
- These should be stored in a single layer and dusted lightly with extra crumbs. DO NOT STACK.
- Heat olive oil in a non-stick frying pan over medium to high heat.
- Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
- Continue with remaining slices and serve hot.
Nutrition Facts : Calories 407.2, Fat 20.9, SaturatedFat 6.7, Cholesterol 127.8, Sodium 1787.8, Carbohydrate 36.6, Fiber 2.5, Sugar 3.8, Protein 18.3
FRIED GREEN TOMATO PARM SANDWICHES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Season both sides of the green tomato slices with salt and set aside; this will draw out some of the moisture.
- Toss the whole canned tomatoes with the vinegar, brown sugar, oil and a large pinch of salt. Place the whole tomatoes on a parchment-lined baking sheet. Bake until slightly caramelized and dried out a bit, about 20 minutes. Set aside.
- Set up a standard breading station with three shallow bowls, one with the flour, one with eggs and one with panko. Season the green tomato slices with black pepper. Dredge each tomato slice in the flour, shake off the excess, dip in the egg, let excess drip back into the bowl, and then coat in panko. Set aside on wire rack and repeat with the remaining slices.
- Heat 1/2 inch of oil in each of 2 large straight-sided saute pans over medium heat. Working in batches, fry a few of the tomato slices at a time, turning them once, until golden brown, 4 to 5 minutes a side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining tomato slices. Lower the oven temperature to 175 degrees F. Transfer the tomatoes to a wire rack set over a sheet pan. Place in the oven to keep warm.
- Butter the insides of the buns and toast until golden and crispy. Lay the Burrata on the bottom of the buns, then top with hot green tomatoes, 4 to 5 roasted tomatoes, a spoon of hot giardiniera and some basil. Close buns, cut each in half and serve with applause.
FRIED GREEN TOMATOES WITH BURST CHERRY TOMATOES, PANCETTA AND LOBSTER
Steps:
- Place the sliced green tomatoes onto a sheet tray lined with a rack and sprinkle with some kosher salt. Allow to sit for 30 minutes.
- Set up a dredging station by placing 1 cup of the flour into one dish, the eggs into a second and the cornmeal mixed with the remaining 1/4 cup flour into a third. Pat the green tomatoes dry on both sides. Season with more kosher salt, then dip a slice into the flour first, shaking off any excess, then into the egg and finally the cornmeal. Place onto a sheet tray lined with a rack and repeat with the remaining tomato slices. Make sure to pat the cornmeal onto the tomato firmly to ensure it's tightly coated.
- Add 2 tablespoons of the olive oil into a large, high sided saute pan and turn on the heat to low. Add the pancetta and smashed garlic and gently cook to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate. Sprinkle the lobster tails with kosher salt. Add into the pan, cut side down, and sear for 2 to 3 minutes, until they begin to turn pink. Add the white wine and cover the pan to steam the lobster for another 1 to 2 minutes to finish cooking. Remove the lobster tails onto a sheet tray and allow to cool slightly. Add the cherry tomatoes and crushed red pepper and season with kosher salt. Cook until the cherry tomatoes begin to burst, 5 to 7 minutes. Add the chicken stock and continue to cook, stirring occasionally, until the sauce has reduced and slightly thickened, about 15 minutes. Remove and discard the smashed garlic. Season with kosher salt if needed.
- Carefully remove the meat from lobster shells and discard the shells. Toss the lobster meat into the sauce to quickly warm.
- Heat a large saute pan with the remaining 1/2 cup olive oil over medium heat. Add half of the breaded green tomatoes (you want to cook these in two batches) and fry for 3 to 4 minutes, or until crispy on the underside. Carefully flip, then cook for another 2 to 3 minutes, or until golden brown. Remove onto a plate lined with paper towels to drain excess oil, then transfer to a sheet tray lined with a rack so they remain crispy. Season immediately with kosher salt.
- Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the basil leaves until crispy, 1 to 2 minutes. Be careful because as they will pop in the oil. Remove the basil leaves onto a paper-towel-lined sheet tray.
- To serve, plate 2 fried green tomatoes and top with 2 lobster halves. Spoon the burst cherry tomato and pancetta sauce around the green tomatoes, making sure not to smother them so the fried tomatoes don't get soggy. Garnish the tomato sauce with the grated Parmesan cheese and top with the fried basil leaves.
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
GREEN TOMATOES PARMESAN
Meet the Cook: If you follow the recipe directions, you should end up with firm tomatoes. It's been a tried-and-true method for me. I started cooking as a teenager. My first meal was spaghetti, and it was so salty we couldn't eat it! My husband and I are retired. We have two grown children and three grandchildren. -Clara Mifflin, Creal Springs, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture. , In a medium skillet, heat oil over medium-high. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on a paper towel-lined wire rack. Serve immediately.
Nutrition Facts :
GREEN TOMATOES PARMESAN
Make and share this Green Tomatoes Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle tomatoes lightly with salt; drain on paper towels for 30-60 minutes.
- Mix together cornmeal, parmesan, flour, garlic salt, oregano, and pepper in a shallow dish.
- Dip each tomato in beaten egg, then into the cornmeal mixture.
- In a skillet, heat oil over medium-high heat.
- Fry tomatoes, in batches, for 2 minutes on each side or until golden brown.
- Drain on paper towel lined wire rack.
- Serve immediately.
Nutrition Facts : Calories 228.9, Fat 17.2, SaturatedFat 3.3, Cholesterol 58.4, Sodium 127.9, Carbohydrate 13.9, Fiber 1.8, Sugar 3.9, Protein 6.1
PANKO FRIED GREEN TOMATOES
Panko bread crumbs have a coarser texture than ordinary bread crumbs, which you can also use to coat the tomatoes. However, the panko crumbs will give them a uniquely light and crispy texture. -Jacquelynne Stine, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 127mg cholesterol, Sodium 126mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
CRISPY GNOCCHI WITH TOMATO AND RED ONION
Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)
Provided by Hetty McKinnon
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
- Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
- When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
- Top with more parsley and basil, and eat immediately or at room temperature.
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