Best Fried Green Tomato Parmesan Recipes

FRIED GREEN TOMATO PARMESAN

Fried Green Tomato Parmesan image

Rather than the traditional eggplant Parmesan, I found that using fried green tomatoes gives a better flavor and texture!

Provided by bertholf

Categories Main Dish Recipes Casserole Recipes

Time 1h10m

Yield 10

Number Of Ingredients 7

Ingredients

2 eggs
4 cups Italian seasoned bread crumbs
10 green tomatoes, sliced 1/2-inch thick
6 cups spaghetti sauce, divided
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg and coat with bread crumbs. Arrange on baking sheets in a single layer.
Bake in the preheated oven until golden, about 5 minutes per side.
Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer half of the mozzarella cheese and Parmesan cheese on top. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella cheese, and Parmesan cheese. Sprinkle basil on top.
Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 60.5 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 6.9 g, Protein 24.4 g, SaturatedFat 6.7 g, Sodium 1675.2 mg, Sugar 20.4 g

PAM'S FRIED GREEN TOMATO PARMESAN

Pam's Fried Green Tomato Parmesan image

We had a great crop of tomatoes this year so I was looking for things to do with green tomatoes. As I was looking at my eggplants growing and thinking of Eggplant Parmesan I thought why not Green Tomato Parmesan! I wrote the recipe here using commercial jarred marinara, but I actually use fresh tomatoes to make my marinara. Gotta...

Provided by Pamela Rappaport

Categories Casseroles

Time 1h15m

Number Of Ingredients 13

Ingredients

6-8 green tomatoes see note
1 egg
1/4 c half and half or whole milk
1/2 c flour
1/2 c self-rising buttermilk corn meal
salt and pepper
1 qt jar marinara
1 tsp italian seasoning
2 clove garlic minced
1 c freshly grated parmesan cheese
1 c grated mozzarella
1 lb pasta of choice (we like spaghetti)
oil for frying like canola or peanut

Steps:

1. Preheat oven to 350.
2. Slice tomatoes into 1/2 inch slices.
3. Spread out on paper towels and sprinkle with salt. Let sit for 5 minutes then blot them dry.
4. Whisk egg together with the cream or milk.
5. Mix the flour and corn meal together. Season lightly with salt and pepper.
6. Dip tomato slices in egg then flour mix. Let the egg run off as much as it will, you don't want a thick coating. Place them on a baking rack as you go. Do them all before you start frying and fry the first ones you did first.
7. Heat about 1/2 inch of oil in a skillet. Fry the tomatoes in batches until golden brown. Drain on paper towels.
8. Once all the tomatoes are browned pour off the oil. Add the garlic to the pan and saute quickly. Add the marinara and spices and heat through.
9. You want two layers of tomatoes, so pick a baking pan that will work with the amount of tomatoes you have. Oil the pan and add a spoonful of sauce.
10. Layer a single layer of tomatoes, then marinara, then half of the cheeses. Repeat. You should have marinara left over.
11. Bake at 350 for 30-40 minutes until cheese is melted.
12. While that's baking cook your pasta to serve with it. When ready to serve, toss the pasta with the left over marinara and serve along side the green tomato parmesan.
13. NOTE: I just eyeball how many tomatoes I want to use based on how many I want to serve. I allow one tomato per person unless they are small.