NOT-FRIED TOMATOES
This healthier take on the quintessential Southern dish uses crushed cornflakes in place of cornmeal to create a crunchy crust without a drop a oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place wire racks in rimmed baking sheets. Place flour, eggs, and cornflakes in three separate shallow dishes and season each with salt and pepper. Stir cayenne into flour mixture. Coat each tomato slice first in flour, then eggs, then cornflakes, pressing lightly to adhere. Arrange tomatoes in a single layer on racks and bake until deep golden brown, about 15 minutes, rotating sheets halfway through. Serve with lemon wedges or ranch dressing.
Nutrition Facts : Calories 267 g, Fat 4 g, Fiber 4 g, Protein 9 g, SaturatedFat 1 g
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