End of Summer Baked Green Tomatoes.

Although I grew up in the South, Fried Green Tomatoes weren’t a major thing served at our dinner table. I love to order them at restaurants, but it wasn’t until a couple years ago I decided to start making them myself. This is my own take on green tomatoes, and now I can’t imagine making them any other way. I like to make them extra green with a big healthy batch of fresh herbs. You can bake them or stick with southern tradition and fry them.

INGREDIENTS

2 Large Green Tomatoes

1/2 Cup Parmigiana

1 Cup Panko or Bread Crumbs

1/4-1/2 Cup of Fresh Garden Herbs

2 Eggs

1 Cup of Flour

Salt & Pepper

1. Find the biggest Green Tomatoes you can. The less ripe the better. I like to be able to slice the tomatoes with a knife without it being too juicy. This makes for nice crisp pieces.

   Slice as as evenly as possible. Salt on each side.

2. Make a beautiful triage medley of Panko, Fresh Herbs, and Parmigiana. I used the food processor to mix since my herbs were roughly cut from the garden.

   Fresh Herbs- I like to use literally everything that is in my herb garden. I used parsley, cilantro, oregano, and chives. You can just pick one herb or a giant handful. You really can’t go wrong here!

3. Dip each Green Tomato Slice in Flour. Then Eggs. Then the Fresh Herb Triage.

4. Lay each slice on a large baking pan

5. Fry or Bake

   I think frying will make them extra tasty and extra southern. However Baking was easiest. I baked at 325 degrees for about 30 minutes. I flip each slice over at 15 minutes to evenly back the other side.

Then I made an Lemon Aioli Dipping Sauce.

Mix these ingredients together and serve cold with your delicious Baked Green Tomatoes

INGREDIENTS

Mayo

Mustard

Lemon

Garlic

Paprika