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Green Tomato Parmesan Recipe

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Oven-baked green tomatoes are deliciously tangy smothered with tomato sauce and topped with three kinds of cheese. Serve this as a side dish or a meal’s centerpiece.—Mike Chapman, Elyria, Ohio

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Green Tomato Parmesan Recipe

Prep: 1 hour Bake: 35 min.

Yield: 8 Servings

60 35 95

Ingredients

2 pounds medium green tomatoes, cut into 1/2-inch slices
1/2 teaspoon kosher salt
4 egg whites
3 tablespoons all-purpose flour
1-1/2 cups dry whole wheat bread crumbs
1/3 cup grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons dried basil
3 cups spaghetti sauce
1 cup fat-free ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

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. Yield: 8 servings.

Nutritional Facts 1 piece equals 313 calories, 10 g fat (4 g saturated fat), 27 mg cholesterol, 960 mg sodium, 39 g carbohydrate, 5 g fiber, 19 g protein.

Originally published as Green Tomato Parmesan in Country Woman August/September 2012, p36

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Green Tomato Parmesan

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(1-1) of 1 reviews

Reviewed on Jul. 15, 2012 by daisey5

It tasted great!! I used sea salt and also used five cheese sauce. I also used cottage cheese in place of the ricotta cheese because I forgot to get it. It tasted great.