Unfried Green Tomatoes Recipes

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

THE UNFRIED FRIED GREEN TOMATO AND SQUASH

Steps:

• 1. Preheat oven to 400 degrees. Slice green tomatoes and squash (not too thick. Sprinkle each slice with salt and pepper to taste.
• 2. Set up three bowls: 1) flour 2) beaten eggs 3) panko Dip each slice first in flour, then in egg wash, last in panko.
• 3. Spray a broiler pan with cooking spray. Place coated vegetables on pan. Spray tops lightly with cooking spray. Bake at 400 degrees 15 minutes. Remove from oven; turn each vegetable over, spray what is now the top with cooking spray, return to oven. Bake an additional 15 minutes.

UNFRIED GREEN TOMATOES

Steps:

• Preheat oven to 400°.
• To prepare the green tomatoes, combine flour and next 4 ingredients (flour through sugar) in a shallow dish. Dip tomato slices in milk; dredge in flour mixture. Lightly coat both sides of tomato slices with cooking spray.
• Place a baking sheet in oven; heat at 400° for 5 minutes. Remove from oven; immediately coat with cooking spray. Place tomato slices on preheated baking sheet. Bake at 400° for 25 minutes, turning after 15 minutes.
• To prepare the gravy, melt butter in a medium nonstick saucepan over medium heat. Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently. Add chopped red tomato; bring to a boil, and cook for 10 minutes or until liquid almost evaporates. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the gravy over the tomato slices.