4

Parmesan and Cornmeal–Crusted Fried Tomatoes

Total Time
14 min
Prep
4 min
Cook
10 min
Serves
4
Difficulty
Easy
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.
Ingredients

uncooked unenriched white cornmeal

½ cup(s)

grated Parmesan cheese

½ cup(s)

dried oregano

1 tsp

table salt

½ tsp

black pepper

½ tsp

fresh tomato(es)

3 large, very firm red or green, cut into 1/2-inch slices

Instructions

  1. 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.
  2. 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.

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