It was time to pull up all the tomato plants, it being mid-November, after all! They were loaded with big green tomatoes so I pulled off about a bushel and then began to research green tomato recipes. My daughter in North Carolina introduced me to that delicious southern favorite, Fried Green Tomatoes, but I really wanted a healthier version!
Thanks to all the amazing bloggers in the world I found a recipe on “Diane, A Broad” (check out her blog, it’s amazing!). I made just a few changes in the spices to add a California twist and used panko bread crumbs. It is worth tracking down some green tomatoes so you can try this recipe! This is comfort food you can feel good about when you have that second helping, which you most certainly will want! I am so happy I harvested that bushel of green tomatoes instead of composting them😀
Recipe for Oven “Fried” Green Tomatoes (makes 2 or 4 servings, depending on how hungry you are).
- 4 – 5 medium green tomatoes
- 12 oz container of fresh mozzarella ( the big balls are better but I couldn’t find them so used smaller size)
- 1 egg
- 1/4 cup cornmeal
- 1/4 cup unbleached flour
- 1 cup bread crumbs (I used panko crumbs)
- 1/2 tsp smoked chipotle chili powder
- 1/4 tsp garlic powder
- 1/4 tsp regular chili powder
- salt & pepper
- 4 or 5 fresh mushrooms
- 8 – 10 fresh basil leaves
- Basalmic vinegar glaze
- olive oil cooking spray
- Slice tomatoes into 1/2 ” slabs & lightly sprinkle both sides with salt then place on wire cooling racks covered with paper towels. Let sit for about 20 minutes.
- Beat egg with a fork in a small bowl. Set aside.
- In a medium bowl whisk together the flour, cornmeal, bread crumbs & spices. Set aside.
- Slice fresh mozzarella into 1/4 ” slices.
- Slice mushrooms & saute in a bit of olive oil over high heat until they soften & start to brown.
- Preheat oven to 425 degrees.
- Rinse salt off tomato slices & pat dry.
- Dip each tomato slice in beaten egg & then dredge in flour mixture & place on parchment lined baking sheet.
- Before placing in oven spray each coated tomato with the cooking spray.
- Bake about 20-30 minutes until nicely browned & tomatoes are tender but not mushy.
- Remove from oven. Place one tomato slice on a plate & add mozzarella slices & a few basil leaves. Repeat with 2 more tomatoes.
- Top last slice with a few sautéed mushrooms slices, a drizzle of balsamic vinegar glaze & some tomato jam (see my recipe for this yummy condiment in the October 29, 2016 “JAMMIN’ With TOMATOES” post).