Green Tomatoes Parmesan Recipe
Green Tomatoes Parmesan Recipe photo by Taste of Home
Next Recipe

Green Tomatoes Parmesan Recipe

Read Reviews
4 2 3
Publisher Photo
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
TOTAL TIME: Prep: 10 min. + standing Cook: 10 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. + standing Cook: 10 min.
MAKES: 4-6 servings


  • 3 medium green tomatoes, sliced 1/4 inch thick
  • Salt
  • 1/4 cup cornmeal
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 egg, beaten
  • 1/4 cup canola oil


  1. 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.
  2. 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. Yield: 4-6 servings.
Originally published as Green Tomatoes Parmesan in Country Woman July/August 1996, p31

Reviews for Green Tomatoes Parmesan

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
sfnolt User ID: 2167699 259999
Reviewed Jan. 20, 2017

"I had never eaten green tomatoes this way before. They were mushy and tasted horrible. I threw most of them out."

twodots User ID: 3323335 10282
Reviewed Jan. 19, 2010

"Superb !"

Loading Image