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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’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 T. water
3 medium-sized green tomatoes, cut in 1/4 inch slices
as needed vegetable oil cooking spray
Step by Step Instructions
- 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.
- Dip each tomato slice in egg mixture, then dredge in cornmeal mixture. Place tomatoes in a single layer in the pan.
- 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.)
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