Description
Craving the crispy, tangy goodness of Fried Green Tomatoes but want a lighter option? This baked version gives you all the crunch without deep-frying! Coated in a flavorful breadcrumb crust and baked until golden brown, these tomatoes make the perfect appetizer or side dish.
Ingredients
- Green tomatoes (3 medium, sliced ¼-inch thick)
- All-purpose flour (½ cup)
- Eggs (2, beaten)
- Panko breadcrumbs (1 cup)
- Cornmeal (½ cup)
- Parmesan cheese (¼ cup, grated)
- Garlic powder (½ tsp)
- Paprika (½ tsp)
- Salt & black pepper (to taste)
- Cooking spray or olive oil
Instructions
- Preheat the Oven – Set to 425°F (220°C) and line a baking sheet with parchment paper. Lightly grease with cooking spray or brush with olive oil.
- Prepare the Breading Stations – Set up three bowls:
- Bowl 1: Mix flour with salt and pepper.
- Bowl 2: Whisk eggs.
- Bowl 3: Combine panko, cornmeal, Parmesan, garlic powder, and paprika.
- Bread the Tomato Slices – Dredge each tomato slice in flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Press gently to ensure an even coating.
- Arrange & Bake – Place tomatoes on the prepared baking sheet. Lightly spray with cooking spray for extra crispiness.
- Bake – Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
- Serve & Enjoy! – Serve warm with ranch, remoulade, or a spicy aioli.
Notes
- Use firm green tomatoes – Soft ones won’t hold up well.
- For extra crispiness – Place on a wire rack over the baking sheet.
- Try different seasonings – Add cayenne for heat or Italian herbs for a twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Southern