Appetizers, Vegetables

GREEN TOMATOES PARMESAN

  • 3 medium Green tomatoes
  • Salt
  • 1/4 cups Corn meal, yellow
  • 1/4 cups Parmesan, fresh, grated
  • 1 3/4 tablespoonss Flour
  • 1/2 teaspoons Oregano, dried
  • 3/4 teaspoonss Garlic salt
  • 1 teaspoons Pepper
  • 1 Eggs, beaten
  • 1/4 cups Oil

    • Slice tomatoes 1" thick. Lightly sprinkle with salt and drain on paper towels for 30-60 minutes. Combine cornmeal, Permesan, flour, garlic salt, oregano and pepper on a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture. In a medium skillet, heat oil over medium-high heat. 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. Serves 3 to 5.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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