Oven Fried Green Tomatoes
User Reviews
5
Oven Fried Green Tomatoes
Description
This recipe begins by slicing unripe green tomatoes into thin rounds. These slices are dredged sequentially in seasoned flour, an egg and lemon juice wash, and a breadcrumb blend of panko, grated Parmesan, and dried herbs. The double coating seals moisture and creates a crispy crust during baking.
The tomatoes bake at 400°F on a prepared sheet, lightly misted with olive oil to encourage browning and crispness. Halfway through baking, slices are turned for even cooking. The seasoning blend adds aromatic notes that complement the tartness of green tomatoes, while the Parmesan provides a savory umami boost.
The finished tomatoes offer a contrasting texture with a crunchy coating encasing a tender center. They can be served warm with a creamy dip such as Caesar dressing to balance acidity and add richness. The recipe also includes tips for using fresh basil, managing stickiness during breading by using separate hands for wet and dry steps, and advises batch cooking when using an air fryer.
Ingredients
- 3-4 tomato unripe, green
- ¼ cup all-purpose flour or all-purpose gluten-free flour
- 2 egg large, beaten
- 1 tablespoon lemon juice lemon juice
- ½ cup Parmesan Cheese grated
- ½ cup panko bread crumbs or gluten-free panko
- ½ teaspoon basil dried
- ½ teaspoon salt
- ½ black pepper
- ¼ teaspoon oregano dried
- ¼ teaspoon thyme dried
- olive oil for misting
Instructions
- Preheat oven to 400°
- Prepare a rimmed baking sheet by spraying with cooking spray, or lining with parchment paper
- In a small bowl, combine beaten eggs and lemon juice
- Put the flour Into another small bowl
- In a larger bowl, whisk together the panko, parmesan cheese, basil, oregano, thyme, salt & pepper.
- Cut tomatoes into ¼ inch slices
- One by one, dredge each slice in flour, shaking off excess
- Dip each flour-dredged tomato slice in the beaten egg mixture
- Put the flour and egg coated tomato slice in the panko mixture, turning and pressing to coat with crumbs.
Oven Method
- Arrange the breaded tomato slices on a baking sheet, spaced apart evenly.
- Lightly mist each breaded tomato slice with olive oil or cooking spray, then turn and do the same on the other side.
- Bake in the center of the oven for 20 minutes, turning halfway through
- Sprinkle with paprika for garnish
- Serve hot, with Caesar dressing for dipping
Air Fryer Method
- Preheat air fryer to 400°
- Lightly mist the air fryer basket with oil
- Place breaded tomato slices in the basket and mist the tops with oil, keeping the slices separated
- Air Fry for 5 minutes
- Flip, and air fry for 3 minutes more
- Garnish and serve as per Oven instructions
Notes
- Use one hand for dry ingredients and the other for wet coating to minimize sticky fingers during breading.
- Fresh basil may replace dried basil; use about one tablespoon, chopped.
- Air fryer size may limit batch size; keep finished batches warm in a low oven while cooking remaining slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Serving | 1Piece | |
| Calories | 52kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 194mg | 8% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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