Fried Green Tomatoes
- 1 of 4 Core tomatoes; slice each into four 3/4-inch-thick slices. Drain slightly on paper toweling. Season with pinch of salt.
- 2 of 4 Place 3 shallow dishes on work surface. Spread flour into one dish. Lightly beat eggs in second dish. In third dish, mix cornmeal, Parmesan, red pepper, salt and black pepper.
- 3 of 4 Heat oven to 200 degrees F. Coat tomato slice with flour; dip in egg; coat with cornmeal mixture. Repeat with all slices.
- 4 of 4 Heat 3 tablespoons oil in large skillet over medium-high heat. Working in batches so as not to crowd skillet, add tomato slices to skillet; cook 3 to 4 minutes per side or until the coating is golden and crispy and the tomatoes are tender. Add more oil as needed to avoid sticking. Transfer cooked tomato slices to paper-towel-lined baking sheet; keep warm in 200 degrees F oven until finished cooking all slices. Serve fried tomato slices warm.
Servings Per Recipe: 6
Per Serving: 363 mg sodium, 3 g fiber, 2 g sat. fat, 73 mg chol., 15 g Fat, total, 20 g carb., 6 g pro., 235 kcal cal.