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pam's fried green tomato parmesan

(1 rating)
Pamelalala avatar
Recipe by
Pamela Rappaport
@Pamelalala
The Villages, FL

We had a great crop of tomatoes this year so I was looking for things to do with green tomatoes. As I was looking at my eggplants growing and thinking of Eggplant Parmesan I thought why not Green Tomato Parmesan! I wrote the recipe here using commercial jarred marinara, but I actually use fresh tomatoes to make my marinara. Gotta use them all, right?!

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For pam's fried green tomato parmesan

  • 6-8
    green tomatoes see note
  • 1
    egg
  • 1/4 c
    half and half or whole milk
  • 1/2 c
    flour
  • 1/2 c
    self-rising buttermilk corn meal
  • salt and pepper
  • 1 qt
    jar marinara
  • 1 tsp
    italian seasoning
  • 2 clove
    garlic minced
  • 1 c
    freshly grated parmesan cheese
  • 1 c
    grated mozzarella
  • 1 lb
    pasta of choice (we like spaghetti)
  • oil for frying like canola or peanut

How To Make pam's fried green tomato parmesan

  • 1
    Preheat oven to 350.
  • 2
    Slice tomatoes into 1/2 inch slices.
  • 3
    Spread out on paper towels and sprinkle with salt. Let sit for 5 minutes then blot them dry.
  • 4
    Whisk egg together with the cream or milk.
  • 5
    Mix the flour and corn meal together. Season lightly with salt and pepper.
  • 6
    Dip tomato slices in egg then flour mix. Let the egg run off as much as it will, you don't want a thick coating. Place them on a baking rack as you go. Do them all before you start frying and fry the first ones you did first.
  • 7
    Heat about 1/2 inch of oil in a skillet. Fry the tomatoes in batches until golden brown. Drain on paper towels.
  • 8
    Once all the tomatoes are browned pour off the oil. Add the garlic to the pan and saute quickly. Add the marinara and spices and heat through.
  • 9
    You want two layers of tomatoes, so pick a baking pan that will work with the amount of tomatoes you have. Oil the pan and add a spoonful of sauce.
  • 10
    Layer a single layer of tomatoes, then marinara, then half of the cheeses. Repeat. You should have marinara left over.
  • 11
    Bake at 350 for 30-40 minutes until cheese is melted.
  • 12
    While that's baking cook your pasta to serve with it. When ready to serve, toss the pasta with the left over marinara and serve along side the green tomato parmesan.
  • 13
    NOTE: I just eyeball how many tomatoes I want to use based on how many I want to serve. I allow one tomato per person unless they are small.
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