Green Tomatoes Parmesan
Transform your green tomatoes into a golden-brown, cheesy masterpiece with this irresistible Green Tomatoes Parmesan recipe. Featuring crisp, oven-baked layers of panko-coated green tomatoes smothered in marinara sauce and topped with melted mozzarella and Parmesan cheese, this dish is a tantalizing twist on the classic eggplant Parmesan. Bold flavors of garlic, oregano, and basil elevate each bite, while the satisfying crunch of the breaded tomatoes pairs beautifully with the gooey, bubbly cheese. Perfect as a comforting vegetarian main course or a hearty side dish, this recipe is a great way to make the most of underripe garden tomatoes. Serve it with a sprinkle of fresh parsley and watch it disappear from plates in no time!
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Recipe Information
Ingredients
- 4 large Green tomatoes
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 1.5 cups Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil
- 2 cups Marinara sauce
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the green tomatoes into 1/4-inch thick rounds and lightly sprinkle with salt. Let them sit for 5-10 minutes to draw out moisture, then pat dry with paper towels.
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan cheese, oregano, basil, garlic powder, and black pepper.
Dredge each tomato slice in flour, dip it into the egg mixture, and then press it into the breadcrumb mixture to coat well. Repeat for all slices.
Heat the vegetable oil in a large skillet over medium heat. Fry the breaded tomato slices in batches for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Spread a thin layer of marinara sauce over the bottom of a 9x13-inch baking dish. Arrange a single layer of fried tomato slices over the sauce.
Spoon marinara sauce over the tomato slices, then sprinkle a layer of shredded mozzarella cheese. Repeat the layering process until all the tomato slices are used, finishing with a top layer of cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Sprinkle with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 718 mg | 240% | |
| Sodium | 5591 mg | 243% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 39.3 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1928 mg | 148% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1637 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
