I love fried green tomatoes. I did not emphasize that enough. I. LOVE. LOVE. LOVE. (and maybe love for good measure) yummy, crispy, flavorful fried green tomatoes. At home though, I don’t fry. This is a delicious (and one can assume slightly healthier) version of the classic treat.
Start with your dry dredge. I use a mix of panko (mostly panko), a couple spoons of all-purpose flour (although any flour would do) and a dash of salt. You could add other seasonings to this as well if you wanted them to have a different flavor. I think a curry version would be banging.
Then you make your wet dredge, which I don’t have a picture of. The wet drudge is just a whisked egg in a bowl.
Slice your green tomatoes. Admire how delicious they look and get excited.
OMG, how’d that happen? It looks like it needs eaten…by me…right now! Yum!
After you cut your tomatoes, dredge the pieces in the wet, then the dry and place them on a greased cookie sheet. I just spray mine with Pam. Bake them at 350 degrees for about 10 minutes. Flip them and bake for another 10. Then continue checking and flipping if needed based upon your desired level of crispiness. I like a little burn on some so I let them go for a bit.
I topped mine with crumbled feta and fresh basil. I like to add a balsamic reduction sometimes, too. It might need a sprinkle of salt, but, as with most of my “recipes,” adjust to your taste.