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 use them all, right?!
3Spread out on paper towels and sprinkle with salt. Let sit for 5 minutes then blot them dry.
4Whisk egg together with the cream or milk.
5Mix the flour and corn meal together. Season lightly with salt and pepper.
6Dip 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.
7Heat about 1/2 inch of oil in a skillet. Fry the tomatoes in batches until golden brown. Drain on paper towels.
8Once 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.
9You 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.
10Layer a single layer of tomatoes, then marinara, then half of the cheeses. Repeat. You should have marinara left over.
11Bake at 350 for 30-40 minutes until cheese is melted.
12While 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.
13NOTE: 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.