Green Tomatoes Parmesan Recipe

4 2 3
Green Tomatoes Parmesan Recipe
Green Tomatoes Parmesan Recipe photo by Taste of Home
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Green Tomatoes Parmesan Recipe

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

Ingredients

  • 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

Directions

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

  • 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

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Reviews forGreen Tomatoes Parmesan

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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."

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

"Superb !"

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