I’ve had fried green tomatoes prepared several different ways, but this is by-far my favorite. It’s a bit like eggplant parmesan in the preparation and it’s delicious. Ryan and I first fell in love with this type of fried green tomatoes when we at at (imagine this) Fried Green Tomatoes in Galena, Ill., for our second wedding anniversary.
We loved the restaurant’s namesake so much that Ryan recreated the dish at home last summer. And he got it pretty spot-on. So, I thought you may like to try it. It’s a fun and unique meal to make at home, and it’s a great use for those not-quite-ripe tomatoes in your garden. (These were the first veggies we’d picked from the garden.)
Slice up five green tomatoes.
Dip in eggs, then flour, then panko bread crumbs.
They’ll look a little like this. (As an aside, this is the same way I make homemade chicken strips. Delicious.)
Fry those tomatoes in vegetable oil until golden brown.
Place fried tomatoes in a baking dish. (I put it over a bit of spaghetti sauce, but you can also do it without the sauce if you want those tomatoes crispy. Ryan prefers it baked with cheese without the sauce.)
Cover with fresh mozzarella. You can add sauce if you want it more like a pasta sauce dish.
Bake until cheese is melted and bubbly.
Serve with pasta and sauce for dipping.
Yummy! Love this time of year.
Do you make fried green tomatoes?
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