| 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 <jock@third-wave.com> on Mar 19, 1997
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