Salt
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
2 tbsp. all-purpose flour
3/4 tsp. garlic salt
1/2 tsp. dried oregano
1/8 tsp. pepper
1 egg beaten
1/4 cup vegetable oil
|
|
|
|
|
| GREEN TOMATOES PARMESAN | ||||
| Serves 4-6 | ||||
| 3 medium green tomatoes, sliced 1/4 inch thick Salt 1/4 cup cornmeal 1/4 cup grated Parmesan cheese 2 tbsp. all-purpose flour 3/4 tsp. garlic salt 1/2 tsp. dried oregano 1/8 tsp. pepper 1 egg beaten 1/4 cup vegetable oil |
||||
| Lightly sprinkle tomatoes with salt; drain on paper towels for 25-30 minutes. Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture. In a medium skillet, heat oil over medium-high. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on a paper towel-lined wire rack. Serve immediately. | ||||