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
Recommended: 30 Fresh Tomato Recipes
- 3 medium green tomatoes, sliced 1/4 inch thick
- 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
- 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. Yield: 4-6 servings.
Originally published as Green Tomatoes Parmesan in Country Woman July/August 1996, p31
Reviews for Green Tomatoes Parmesan
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
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."
Reviewed Jan. 19, 2010