The key to this dish is a hot pan. You want a golden crust to form on the exterior, while the inside of the tomato slice becomes tender but remains fairly firm. Your goal is tenderness with structural integrity. If the heat is too low and the cooking time too long, the tomatoes disintegrate into mush. For an irresistible sweet-tart flavor, choose under-ripe tomatoes that are very firm and still green, with hints of pink in the skin. Fried green tomatoes are my favorite home alone lunch during tomato season. Sometimes I fry an egg while the tomatoes are cooling and serve it on top.
Points: ~3 Points per serving
(Makes 4 servings)
Ingredients
- 2 medium firm green tomatoes, sliced
- 1/2 cup skim milk or fat-free buttermilk
- 2 tablespoons cornmeal
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil spray or cooking spray
- 1 tablespoon grated parmesan cheese
Instructions
- Slice the green tomatoes into medium slices.
- In a small bowl, pour the skim milk or fat-free buttermilk.
- In another bowl, mix the cornmeal, flour, salt, oregano, and black pepper.
- Dip each tomato slice into the milk, then coat in the cornmeal mixture.
- Lightly spray a skillet, air fryer basket, or baking tray with olive oil spray.
- Cook:
- Skillet: 3–4 minutes per side over medium heat
- Air Fryer: 400°F (200°C) for 8–10 minutes
- Oven: 425°F (220°C) for about 15 minutes, flipping halfway
- Sprinkle with parmesan cheese before serving.