Cornmeal Coated Fried Tomato Slices Recipe

"If your lucky enough to have tomatoes from a garden make sure they are red and ripe but not too soft, otherwise those large tomatoes that so often aren’t fully ripe when you buy them will be fine. This is also good with unripe green tomatoes just give the slices a bit more time in the skillet "

Original is 5 servings

Metric US

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Nutritional

Serving Size: 1 (258.7 g)
Calories 254.1
Total Fat - 5.9 g
Saturated Fat - 2.1 g
Cholesterol - 87.4 mg
Sodium - 167.9 mg
Total Carbohydrate - 41.2 g
Dietary Fiber - 4.5 g
Sugars - 7.8 g
Protein - 11.1 g
Calcium - 119.4 mg
Iron - 2.6 mg
Vitamin C - 43.1 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Combine cornmeal, cheese, parsley, oregano, salt, chili powder, and pepper in a shallow dish. Set aside. Beat eggs and water in another shallow dish. Set aside.

Step 2

Dip each slice into flour to coat thoroughly. Dip into egg mixture, then into cornmeal mixture, pressing firmly to coat each side.

Step 3

Heat olive in a large skillet over medium-high heat. Add tomato slices in a single layer; don’t overcrowd the pan. Cook for 4–6 minutes, turning once, until tomatoes are tender but still retain their shape, and the coating is crisp and golden. Repeat with remaining tomato slices, adding more oil as needed. Eat immediately.