Think of these as a cross between fried green tomatoes and eggplant Parmesan.
- 3 large ripe tomatoes
- 3/4 cup breadcrumbs
- 2 tbsp chopped fresh oregano
- salt/pepper to taste
- 1 egg, beaten
- olive oil
Cut the tomatoes in thick slices, about a 1/2 inch each. Place beaten egg in one shallow dish and the breadcrumbs and seasoning in another. Grease a 9 by 13 pan and preheat the oven to 350. Heat enough oil in a frying pan to coat the bottom. Dip each tomato slice in the egg, then the breadcrumbs to coat. Brown in the frying pan and then transfer to the prepared pan, working in batches and adding more oil as needed. Once all the tomatoes are done, top each with a slice of mozzarella. Bake until the cheese is melted and tomatoes are tender, about 5-8 minutes.
From the archives: There’s just something about putting a little heat to tomatoes. We linked to Kristy’s fried green tomatoes over at Eat, Play, Love above. Ours are below. (Please ignore how much prettier hers are.)
And one more from our recent files: