Best 3 Green Tomato Parmesan Recipes

**Green Tomato Parmesan: A Delightful Twist on a Classic**

Green tomatoes, often overlooked in favor of their ripe counterparts, shine in this unique and flavorful dish. Breaded and fried until golden brown, the tangy green tomatoes are then smothered in a rich and cheesy Parmesan sauce, creating a symphony of flavors and textures that will tantalize your taste buds. This recipe collection offers a variety of takes on this classic dish, ensuring that there's something for everyone. From a traditional Green Tomato Parmesan with a crispy breadcrumb coating to a lighter Baked Green Tomato Parmesan with a flavorful herb crust, these recipes showcase the versatility of this underappreciated ingredient. Whether you're looking for a comforting weeknight meal or a special dish to impress your guests, Green Tomato Parmesan is sure to satisfy.

Here are our top 3 tried and tested recipes!

FRIED GREEN TOMATO PARMESAN

Fried Green Tomato Parmesan image

Rather than the traditional eggplant Parmesan, I found that using fried green tomatoes gives a better flavor and texture!

Provided by bertholf

Categories Main Dish Recipes Casserole Recipes

Time 1h10m

Yield 10

Number Of Ingredients 7

Ingredients

2 eggs
4 cups Italian seasoned bread crumbs
10 green tomatoes, sliced 1/2-inch thick
6 cups spaghetti sauce, divided
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg and coat with bread crumbs. Arrange on baking sheets in a single layer.
Bake in the preheated oven until golden, about 5 minutes per side.
Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer half of the mozzarella cheese and Parmesan cheese on top. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella cheese, and Parmesan cheese. Sprinkle basil on top.
Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 60.5 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 6.9 g, Protein 24.4 g, SaturatedFat 6.7 g, Sodium 1675.2 mg, Sugar 20.4 g

GREEN TOMATO PARMESAN

Green Tomato Parmesan image

Oven-baked green tomatoes are deliciously tangy smothered with tomato sauce and topped with three kinds of cheese. Serve this as a side dish or a meal's centerpiece.-Mike Chapman, Elyria, Ohio

Provided by Taste of Home

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 pounds medium green tomatoes, cut into 1/2-inch slices
1/2 teaspoon kosher salt
4 large egg whites
3 tablespoons all-purpose flour
1-1/2 cups dry whole wheat bread crumbs
1/3 cup grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons dried basil
3 cups spaghetti sauce
1 cup fat-free ricotta cheese
2 cups shredded part-skim mozzarella cheese

Steps:

Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with salt. Let stand for 5 minutes; pat dry., In a shallow bowl, whisk egg whites until foamy. Place flour in a separate shallow bowl. In another shallow bowl, combine bread crumbs, Parmesan cheese, garlic powder and basil., Coat tomato slices in flour, then dip in egg whites and coat with bread crumb mixture. Place on greased baking sheets. Bake, uncovered, 35-40 minutes or until lightly browned, turning once., Spread 1-1/2 cups spaghetti sauce into a greased 11x7-in. baking dish. Top with half of the tomatoes and spread with ricotta cheese. Sprinkle with 1-1/2 cups mozzarella cheese. Layer with remaining tomatoes, spaghetti sauce and mozzarella cheese., Bake, uncovered, 35-40 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 313 calories, Fat 10g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 960mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 5g fiber), Protein 19g protein.

PAM'S FRIED GREEN TOMATO PARMESAN

Pam's Fried Green Tomato Parmesan image

We had a great crop of tomatoes this year so I was looking for things to do with green tomatoes. As I was looking at my eggplants growing and thinking of Eggplant Parmesan I thought why not Green Tomato Parmesan! I wrote the recipe here using commercial jarred marinara, but I actually use fresh tomatoes to make my marinara. Gotta...

Provided by Pamela Rappaport

Categories Casseroles

Time 1h15m

Number Of Ingredients 13

Ingredients

6-8 green tomatoes see note
1 egg
1/4 c half and half or whole milk
1/2 c flour
1/2 c self-rising buttermilk corn meal
salt and pepper
1 qt jar marinara
1 tsp italian seasoning
2 clove garlic minced
1 c freshly grated parmesan cheese
1 c grated mozzarella
1 lb pasta of choice (we like spaghetti)
oil for frying like canola or peanut

Steps:

1. Preheat oven to 350.
2. Slice tomatoes into 1/2 inch slices.
3. Spread out on paper towels and sprinkle with salt. Let sit for 5 minutes then blot them dry.
4. Whisk egg together with the cream or milk.
5. Mix the flour and corn meal together. Season lightly with salt and pepper.
6. Dip tomato slices in egg then flour mix. Let the egg run off as much as it will, you don't want a thick coating. Place them on a baking rack as you go. Do them all before you start frying and fry the first ones you did first.
7. Heat about 1/2 inch of oil in a skillet. Fry the tomatoes in batches until golden brown. Drain on paper towels.
8. Once all the tomatoes are browned pour off the oil. Add the garlic to the pan and saute quickly. Add the marinara and spices and heat through.
9. You want two layers of tomatoes, so pick a baking pan that will work with the amount of tomatoes you have. Oil the pan and add a spoonful of sauce.
10. Layer a single layer of tomatoes, then marinara, then half of the cheeses. Repeat. You should have marinara left over.
11. Bake at 350 for 30-40 minutes until cheese is melted.
12. While that's baking cook your pasta to serve with it. When ready to serve, toss the pasta with the left over marinara and serve along side the green tomato parmesan.
13. NOTE: I just eyeball how many tomatoes I want to use based on how many I want to serve. I allow one tomato per person unless they are small.

Tips:

Choose firm, unblemished green tomatoes. Avoid any tomatoes that are soft, bruised, or have blemishes.
Slice the tomatoes evenly. This will help them cook evenly. If the tomatoes are different sizes, try to cut them into slices of similar thickness.
Don't overcrowd the pan. If you're cooking a lot of tomatoes, you may need to cook them in batches. Overcrowding the pan will prevent the tomatoes from cooking evenly.
Cook the tomatoes over medium heat. This will help them to cook through without burning.
Don't stir the tomatoes too often. Stirring too often can break up the tomatoes and make them mushy.
Season the tomatoes with salt and pepper to taste. You can also add other spices, such as garlic powder, onion powder, or oregano.
Serve the tomatoes immediately. Green tomato parmesan is best served hot out of the pan.

Conclusion:

Green tomato parmesan is a delicious and easy-to-make dish that is perfect for a summer meal. The tomatoes are cooked until they are tender and slightly caramelized, and the Parmesan cheese adds a rich, nutty flavor. This dish can be served as a side dish or a main course, and it is sure to please everyone at the table.