Ingredients

The following ingredients have 4 Servings
  • 1/2 cup flour
  • 3 eggs, beaten
  • 1/2 cup yellow cornmeal
  • 1 pound green tomatoes, sliced 1/2 inch thick
  • 1/2 cup canola oil
  • Kosher salt
  • Sliced mozzarella
  • Grated parmesan

Instruction

  • Place the flour, cornmeal and eggs in separate bowls. Dip the tomatoes first in the flour, then the eggs, then the cornmeal, pressing gently to help the cornmeal adhere.
  • Heat the oil in a large skillet over medium high heat. Working in batches, cook the tomatoes until golden brown, 1-2 minutes per side. Drain on paper towel lined sheet and season with salt.
  • These are fine to eat just as is, but if you want to take it step further, preheat the oven to 400.
  • Make a stack of tomato slice, mozzarella cheese, another tomato, more cheese, one more tomato slice. (You can use a regular red tomato slice in the middle for color if you like.) Sprinkle parmesan cheese on top and stick a toothpick down the middle.
  • Bake just until the cheese starts to melt, about 2-5 minutes. If they slide apart don’t worry, you can push them back into a stack once they are out of the oven.