| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | md | Green tomatoes, sliced 1/4" thick |
| Salt | ||
| 1/4 | c | Cornmeal |
| 1/4 | c | Parmesan cheese |
| 2 | tb | All-purpose flour |
| 3/4 | ts | Garlic salt |
| 1/2 | ts | Dried oregano |
| 1/8 | ts | Pepper |
| 1 | lg | Egg |
| 1/4 | c | Cooking oil |
INSTRUCTIONS
Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, Parmesan cheese, flour, garlic salt, oregano and pepper in a shallow plate. dip each tomato slice in egg then into cornmeal mixture. In a medium skillet, heat oil over medium-high heat. Fry tomatoes a few at a time, for 2 minutes per side or until golden brown. Drain on paper towels. Serve immedietely. Recipe by: Country Woman July/August 1996 Posted to MasterCook Digest V1 #228 by lunchuck <[email protected]> on Mar 19, 1997
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