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Oven Fried Green Tomatoes

From Athens Locally Grown

<p>This is a great way to fix that Southern classic, fried green tomatoes, without last-minute fussing and standing over a hot frying pan. It&#8217;s also a lot healthier (=lower in fat and calories!) than the traditional version.</p>
Source: Based on p. 135, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000. (Entered by Janice Matthews)
Serves: 6 servings

1/2 cup cornmeal
1/2 tsp. salt
1/4 tsp. black pepper
1 egg
1 T. water
3 medium-sized green tomatoes, cut in 1/4 inch slices
as needed vegetable oil cooking spray

Step by Step Instructions
  1. Preheat oven to 450 degrees. In one bowl, combine cornmeal, salt and pepper and set aside. In another bowl, combine egg and water and beat well. Lightly coat a cookie sheet or baking pan (about 14x10 inch) with cooking spray.
  2. Dip each tomato slice in egg mixture, then dredge in cornmeal mixture. Place tomatoes in a single layer in the pan.
  3. Bake at 450 degrees for 30 to 40 minutes or until golden brown. (Check them partway through -- flip them over and/or rotate the baking pan if necessary for even browning.)