Parmesan and Cornmeal–Crusted Fried Tomatoes
- Total Time
The secret to achieving a golden brown crust with a minimum of oil is using a heavy-bottomed skillet that is screamingly hot when the tomatoes are added.
uncooked unenriched white cornmeal½ cup(s)
grated Parmesan cheese½ cup(s)
dried oregano1 tsp
table salt½ tsp
black pepper½ tsp
fresh tomato(es)3 large, very firm red or green, cut into 1/2-inch slices
- Mix together the cornmeal, Parmesan, oregano, salt, and pepper in a small bowl. Coat the tomato slices, one at a time, in the cornmeal mixture.
- Spray a large heavy skillet with nonstick spray and set over medium-high heat. Add the tomatoes, in batches, and cook until golden brown, about 4 minutes on each side, spraying the skillet with nonstick spray between batches. Yields about 3 tomato slices per serving.