Pams Fried Green Tomato Parmesan Recipes

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.

Steps:

• Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with salt. Let stand for 5 minutes; pat dry., In a shallow bowl, whisk egg whites until foamy. Place flour in a separate shallow bowl. In another shallow bowl, combine bread crumbs, Parmesan cheese, garlic powder and basil., Coat tomato slices in flour, then dip in egg whites and coat with bread crumb mixture. Place on greased baking sheets. Bake, uncovered, 35-40 minutes or until lightly browned, turning once., Spread 1-1/2 cups spaghetti sauce into a greased 11x7-in. baking dish. Top with half of the tomatoes and spread with ricotta cheese. Sprinkle with 1-1/2 cups mozzarella cheese. Layer with remaining tomatoes, spaghetti sauce and mozzarella cheese., Bake, uncovered, 35-40 minutes or until bubbly and cheese is melted.

Steps:

• 1. Preheat oven to 350.
• 2. Slice tomatoes into 1/2 inch slices.
• 3. Spread out on paper towels and sprinkle with salt. Let sit for 5 minutes then blot them dry.
• 4. Whisk egg together with the cream or milk.
• 5. Mix the flour and corn meal together. Season lightly with salt and pepper.
• 6. Dip tomato slices in egg then flour mix. Let the egg run off as much as it will, you don't want a thick coating. Place them on a baking rack as you go. Do them all before you start frying and fry the first ones you did first.
• 7. Heat about 1/2 inch of oil in a skillet. Fry the tomatoes in batches until golden brown. Drain on paper towels.
• 8. Once all the tomatoes are browned pour off the oil. Add the garlic to the pan and saute quickly. Add the marinara and spices and heat through.
• 9. You want two layers of tomatoes, so pick a baking pan that will work with the amount of tomatoes you have. Oil the pan and add a spoonful of sauce.
• 10. Layer a single layer of tomatoes, then marinara, then half of the cheeses. Repeat. You should have marinara left over.
• 11. Bake at 350 for 30-40 minutes until cheese is melted.
• 12. While that's baking cook your pasta to serve with it. When ready to serve, toss the pasta with the left over marinara and serve along side the green tomato parmesan.
• 13. NOTE: I just eyeball how many tomatoes I want to use based on how many I want to serve. I allow one tomato per person unless they are small.

Steps:

• 1. Wash and dry the tomatoes. Cut off the top 1/4 inch of the shoulders (including the stem portion) and bottom tip of the tomato and discard. Then slice into 1/4 inch slices. Put aside until needed. Line a cookie sheet or shallow baking pan with paper towels and put into oven on very low/keep warm.
• 2. Place 1/2 c flour on paper plate or in shallow dish for first coating step.
• 3. In a shallow bowl, mix the eggs, buttermilk, hot sauce and water. In another shallow container, mix the flour, cornmeal, panko, parmesan and seasonings. Set up your dipping/frying station close to the stove with plain flour first, then egg dip, then crumb coating.
• 4. In a large skillet, heat about 2 to 3 teaspoons of butter and enough oil to cover the bottom of the pan to medium or medium high. Dip several tomato slices in flour and shake off any exceess. Then dip in egg, then in crumb coating to cover. Press crumbs to surface to make them stick.
• 5. Place the dipped and coated slices in the pan and let cook until golden brown on the first side. If they get brown too quickly, lower the heat to medium and turn the slices over. Continue to cook until the tomato is slightly tender and the coating is browned. Remove from pan and place on paper towel lined baking pan in the oven to keep warm.
• 6. Repeat frying slices adding butter and oil as needed to fry each batch. Placing each batch on the pan in the oven as they are done.
• 7. Serve hot as a side dish or just by themselves.
• 8. Note: With 5 medium tomatoes, you should get approximately 4 to 5 slices per tomato or about 20-25 slices. Depending on how many each person will eat, adjust the amount to suit your needs. Also, the egg and crumb mixture should be more than enough for the amount listed. If you are frying a LOT of tomato slices, I would make 1 1/2 times or double the egg and crumb recipes.

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.

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.

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.

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.