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Green Tomato Parmesan

 Green Tomato Parmesan
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
8 ServingsPrep: 1 hour Bake: 35 min.


  • 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


  • 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

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Green Tomato Parmesan (continued)

Directions (continued)

  • 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.