Green Tomato Parmigiana

You'll finally have a use for all your green tomatoes with our twist on the traditional Eggplant Parmigiana!

As summer draws to a close, many gardeners find themselves with an abundance of green tomatoes and little clue about how to put them to good use. That's where we step in, offering a delightful twist on the classic Italian recipe by replacing traditional eggplant with these vibrant green, unripe tomatoes.

The key to this recipe is deep frying the tomatoes so they remain crisp even after baking.

Equipment

• Shallow saucepan

• Deep-sided cast iron pan or deep fryer

• Shallow dishes or pie pans (3)

• Baking sheet

• Wire rack

• Baking dish, about 8x12" (20x30cm)

• Ladle

Ingredients

• 6-8 green tomatoes, approximately 1 pound (500g), sliced into 1/4" (4-5mm) thick slices

• 1 large yellow or white onion, finely chopped

• 2 cloves garlic, minced

• 1 bunch basil, torn

• 2-28 ounce cans (800g), pureed tomatoes

• 3 large eggs, beaten

• 1/2 cup (150g) bread crumbs

• 1/2 cup (150g) mozzarella cheese

• 1/2 cup (125g) all-purpose flour

• 1/2 cup (50g) Parmesan cheese, finely shredded

• salt and pepper to taste

Directions

Prepare marinara

1. Heat approximately 1-2 tablespoons (30ml) of olive oil in a pan. Sauté onions until soft, then add garlic and cook until fragrant.

2. Stir in pureed tomatoes and basil, mixing well. Season with salt and pepper to your taste.

3. Allow the sauce to simmer while you prepare the fried tomatoes, approximately 30 minutes.

Fry green tomatoes

1. Preheat oil in a deep cast iron pan or fryer to 350°F (175°C).

2. Season flour with salt and freshly ground pepper.

3. Set up three separate shallow dishes or pie pans for flour, breadcrumbs, and beaten eggs. Coat tomatoes with flour, shaking off excess. Dip them in egg, letting excess drip off, and then coat with breadcrumbs. Place them on a wire rack until all tomatoes are battered.

4. In batches, fry the battered tomatoes until they turn golden brown. This should take about 5-10 minutes, depending on your stove or fryer.

5. Allow the fried tomatoes to drain on a baking sheet lined with paper towels.

Assemble

1. Preheat the oven to 350°F (185°C).

2. Start by adding one ladle of marinara sauce into the bottom of a baking dish.

3. Arrange the fried tomatoes in a single layer on top of the sauce.

4. Tear mozzarella into small pieces and place it on top of the tomatoes. Add one more ladle of sauce. Continue layering until you've used all the tomatoes, finishing with a layer of sauce.

5. Sprinkle shredded Parmesan cheese on top. Place the dish, uncovered, in the oven until the cheese is melted and bubbly, approximately 30 minutes. Let it cool for about 10 minutes before serving.

Whether enjoyed atop pasta, as a delectable side dish, or as a satisfying vegetarian entrée, this hearty and mouthwatering creation is destined to be your end-of-summer culinary favorite.