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