Guest guest Posted December 13, 2007 Report Share Posted December 13, 2007 Fried Tomatoes with Parmesan 1 cup all-purpose flour 1 teaspoon salt 1 tablespoon dried basil 1/2 teaspoon ground black pepper 1 cup freshly grated Parmesan cheese 1/2 cup breadcrumbs 1/2 cup corn meal 12 to 24 slices of ripe but firm tomatoes, sliced in 1/2-inch thick (about 3 to 6 tomatoes) red or green 2 large eggs 3 tablespoons olive oil To prepare this recipe you will need 3 bowls that are large enough to make dipping the tomatoes easy. Make sure the tomatoes you select are firm and meaty, not too juicy. Green tomatoes will work as well. I prepared this recipe with 24 tomato slices, but the tomatoes were pretty small. If you have large fruits, you may need only 6 to 10 slices. In your first bowl combine flour, dried basil, salt and pepper. In the second bowl mix the breadcrumbs, corn meal and Parmesan. And in the last bowl mix the eggs. Give them a good stir so that the whites and yolks are well incorporated. Dip the tomato slices in the flour and gently knock off any excess. Now dip the floured tomato in the egg mixture, allowing the excess to drip off and finally in the breadcrumbs and Parmesan. Place the coated tomato slices on a cookie sheet or other flat surface and continue the process until all the tomatoes are breaded. Dust the tomatoes lightly with extra crumbs. In a frying pan heat the olive oil over a medium-high flame. Working with as many slices that will fit into the pan without crowding, cook the tomatoes 1 1/2 to 2 minutes on each side or until the breading turns a nice golden brown. ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2007 Report Share Posted December 13, 2007 Sounds delicious!!!!! Judy - Alvii Aiano Thursday, December 13, 2007 4:30 PM Fried Tomatoes with Parmesan Fried Tomatoes with Parmesan 1 cup all-purpose flour 1 teaspoon salt 1 tablespoon dried basil 1/2 teaspoon ground black pepper 1 cup freshly grated Parmesan cheese 1/2 cup breadcrumbs 1/2 cup corn meal 12 to 24 slices of ripe but firm tomatoes, sliced in 1/2-inch thick (about 3 to 6 tomatoes) red or green 2 large eggs 3 tablespoons olive oil To prepare this recipe you will need 3 bowls that are large enough to make dipping the tomatoes easy. Make sure the tomatoes you select are firm and meaty, not too juicy. Green tomatoes will work as well. I prepared this recipe with 24 tomato slices, but the tomatoes were pretty small. If you have large fruits, you may need only 6 to 10 slices. In your first bowl combine flour, dried basil, salt and pepper. In the second bowl mix the breadcrumbs, corn meal and Parmesan. And in the last bowl mix the eggs. Give them a good stir so that the whites and yolks are well incorporated. Dip the tomato slices in the flour and gently knock off any excess. Now dip the floured tomato in the egg mixture, allowing the excess to drip off and finally in the breadcrumbs and Parmesan. Place the coated tomato slices on a cookie sheet or other flat surface and continue the process until all the tomatoes are breaded. Dust the tomatoes lightly with extra crumbs. In a frying pan heat the olive oil over a medium-high flame. Working with as many slices that will fit into the pan without crowding, cook the tomatoes 1 1/2 to 2 minutes on each side or until the breading turns a nice golden brown. ________ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
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