Fried Green Tomato Parmesan from Christie’

From (Real Food. Real Life. It ain’t always pretty)

Jaska, who has been processing TONS of tomatoes for us turned us on to this recipe.

The recipe author notes, “The resulting Parmesan was tangier than the eggplant version and had a firmer texture. Unlike eggplant or ripe tomatoes, green tomatoes don’t break down very much during cooking, so they are a bit more like meat.“

Fried Green Tomato Parmesan - photo from


3 to 4 firm large green tomatoes, cored

Salt & Pepper

1/3 cup milk

1/3 cup flour

1 large egg, beaten

olive or canola oil

1 cup bread crumbs

2 cups tomato sauce

1 cup Parmesan

Slice tomatoes 1/2 inch thick. Sprinkle lightly with salt and pepper. Preheat oven to 350°F

Heat oil in a large skillet on medium-high.  Bread the tomato slices by dipping them into the coating ingredients in the following order: milk, flour, egg, bread crumbs. Fry each slice for 4 to 5 minutes per side. When done, place in a single layer to cover the bottom of a 9″ x 13″ oven-proof pan. Cover with tomato sauce.  Sprinkle with parmesan. Bake for 45 to 60 minutes or until the tomatoes are done to your liking.

Serve on pasta.