Green Tomatoes Parmesan

Green Tomatoes Parmesan Recipe

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Samantha Bideau


After you finish frying the tomatoes, instead of draining them on a paper towel, drain them on a wire rack. Put the rack over a baking pan that has been lined with newspaper. This will let the oil drain away from the tomatoes and keep the tomatoes crunchy.


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4-6 servings
25 Min
Pan Fry


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  • 3 medium
    green tomatoes, sliced 1/4" thick
  • pinch
  • 1/4 c
  • 1/4 c
    grated parmesan cheese
  • 2 Tbsp
    all-purpose four
  • 3/4 tsp
    garlic salt
  • 1/2 tsp
    dried oregano
  • 1/8 tsp
  • 1
    egg, beaten
  • 1/4 c
    vegetable oil

How to Make Green Tomatoes Parmesan


  1. Lightly sprinkle tomatoes with salt; drain on paper towels for 25-30 minutes.
  2. Meanwhile, combine the cornmeal, parmesan, flour, garlic salt, oregano, and pepper in a shallow plate. Dip each tomato slice into egg, then coat with the cornmeal mixture.
  3. In a medium skillet, heat oil over medium to high heat. Fry tomatoes, a few at a time, for 2 minutes on each side of until golden brown. Drain on a paper towel-lined wire rack. Serve immediately

Printable Recipe Card

About Green Tomatoes Parmesan

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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