Ingredients
- 3/4 cup cornmeal
- 1/4 cup grated Parmesan cheese
- 2 teaspoons dried parsley
- 1 1/2 teaspoons dried oregano leaves
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon chili powder
- 1/2 teaspoon ground pepper
- 2 eggs
- 2 tablespoons water
- 4 large tomatoes (should be firm and ripe) sliced 1/2-3/4 inch thick
- 1/2 cup all-purpose flour
- Olive oil
How to Make
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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.
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Step 2: Dip each slice into flour to coat thoroughly. Dip into egg mixture, then into cornmeal mixture, pressing firmly to coat each side.
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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.
We hope you enjoy this recipe!
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