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Fried Green Tomatoes with Marinara Sauce and Mozzarella

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 3 to 4 medium-sized unripe green tomatoes (21/2 to 31/2 inches wide)
  • 2 Jumbo Eggs
  • 1/2 cup whole Buttermilk
  • 1 cup Italian herb-seasoned bread crumbs
  • 3 Tbsp. freshly grated Parmesan cheese
  • 2 Tbsp freshly minced garlic
  • 23 cups light Olive Oil (whatever it takes to have 2″ of oil in the pan)
  • Freshly ground Sea Salt
  • Freshly ground Black Pepper
  • Marinara Sauce (preferably homemade)
  • Freshly grated Mozzarella cheese (or blend your favorite Italian cheeses: Pecorina-Romano, Fontina, Provolone, etc.)


  1. From the garden (or local Farmers’ Market) select your green tomatoes.
  2. Wash them with clean water and cut off the green stem tops.
  3. Slice into 1/3″ thick pieces (we like ours thicker than the traditional 1/4″ thickness).
  4. Sprinkle the tomato slices with salt and pepper.
  5. In a shallow, wide bowl beat together eggs and buttermilk.
  6. In another shallow, wide bowl mix the Italian-seasoned breadcrumbs, Parmesan cheese, garlic, salt and pepper.
  7. In a large, heavy frying pan (I use cast iron) heat 2 inches of the olive oil on medium high.
  8. Begin dipping the tomatoes into the egg mixture first and then into the breading mixture (using a fork keeps your hands clean! )
  9. Place tomatoes as they are breaded onto another clean plate to take to the stove for frying in the pan.
  10. Gently slide tomatoes into the hot oil.
  11. Fry each side until golden brown.
  12. Salt and pepper to taste and serve at this point or proceed to the next level as an entree!
  13. Place in a baking dish and pour fresh, home-made Italian Marinara Sauce (recipe another day).
  14. Sprinkle freshly grated Mozzarella cheese (or a blend of Italian cheeses of your choice) on top.
  15. Sprinkle another tablespoon of Parmesan cheese on top.
  16. In a 350 degree oven, bake for 30 to 40 minutes.

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