Tuesday, August 7, 2012

"un" fried green heirloom tomatoes



I've been thinking about fried green tomatoes (or "un"fried green tomatoes I should say) for a while now.  I haven't been able to stumble across any just right -- until I found these green heirloom pretties at Whole Foods (okay, one slightly yellow but very firm one sneaked in there, too). 



Wanted something for dinner  to go with a semi spicy Eggplant dish (Baingan Bharta), and while you may not think this typically Southern delight meshes well with the Indian spiced roasted eggplant and yogurt, well, I beg to differ!  But I digress.. back to the tomatoes...


Slice them up about 1/4" thick.  Coat in an egg/buttermilk mixture.


Next, dredge each slice in a mixture of corn meal and whole wheat bread crumbs, and arrange on a cookie sheet lined with foil, and oiled with canola oil.


Bake in a 375 degree oven for 25 minutes until nicely browned on the bottom.  Flip the tomatoes and bake for an additional 20-25 minutes. 


"un" fried green heirloom tomatoes
3 green heirloom tomatoes
2 eggs
2 T lowfat buttermilk
splash or 3 of hot sauce
1/2 cup whole wheat bread crumbs
1/2 cup cornmeal
canola oil or canola oil spray
salt and pepper

Preheat oven to 375 degrees.  Line a cookie sheet with foil and oil with canola oil or canola oil spray.  Slice the tomatoes 1/4" thick.  Combine eggs, buttermilk,  2-3 good splashes of hot sauce in a shallow, wide bowl.  Season with salt and pepper.  In a second shallow, wide bowl, combine whole wheat bread crumbs, cornmeal, and season well with salt and pepper.  Coat tomatoes in egg mixture, and shake off any excess.  Dredge in cornmeal mixture and arrange on prepared cookie sheet.  Spray the top of each tomato with canola oil spray.  Bake at 375 degree for 25 minutes, until the tomatoes are nicely browned on the bottom.  Flip, and bake for an additional 20-25 minutes.  Serve immediately.

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