It goes without saying that it’s probably not the best idea to fry up tomatoes every time you bring them home from the store. But, sometimes it’s worth it to mix it up a little, and this recipe certainly does that. After all, one can easily tire of the same old tomato sandwiches. However, this recipe takes the ordinary and makes is extraordinary.
- 3 to 4 medium tomatoes, preferably light green (also called “unripe”)
- 1/2 cup all-purpose flour
- 1/4 cup milk (you can use any type, but the fat free helps reduce some of the calories without scarifying taste)
- 2 eggs
- 2/3 cup fine dry bread crumbs (add more as needed if you’re frying more than four tomatoes
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Beat the eggs with a fork, and set aside.
- Slice the tomatoes in 1-inch slices (or around that—it doesn’t have to be exact). As long as they are close to the same size, the slices will cook evenly.
- Combine the bread crumbs and flour in a medium size bowl.
- Add the milk to the beaten eggs.
- Dip the tomato slices into the milk and egg mixture.
- Dredge the slices in the flour/bread crumb mixture.
- Add 2 to 3 tablespoons of vegetable oil into a greased pan. Heat the oil over medium high heat.
- When the pan begins to sizzle, carefully add tomato slices. Fry the slices for four to five minutes on each side, or until they begin to brown.
- Bread crumbs come in a variety of flavors. Experimenting with different flavors helps keep this recipe interesting.
- For a healthier version, skip the oil all together. Follow the preparation instructions. In place of using an oil-coated pan, you can use your oven. Simply pre-heat the oven to 400 degrees. Spray a cookie sheet with a non-stick cooking spray. Place the tomatoes slices on the sheet. Bake for five to seven minutes on each side, or until both sides are nicely browned.
- Some people prefer to use a cornbread mixture instead of bread crumbs. Either works just fine.