Friday, August 3, 2012

Green tomato parmesan

We went out to work in the garden today. The kids were busy looking at the vegetables and picking a few peas while I weeded. I turned around to see a pile of nice green tomatoes that my two girls had lovingly picked for me. I was feeling furious. I calmed my nerves and gently talked with the girls about it. Afterall, they were only trying to help. This is life with kids ages 6,4,and 3. I  want to encourage them to be good helpers and to learn the lessons of growing a garden. I thanked them for helping and encouraged them to let the tomatoes grow. I told them that we could pick the tomatoes when they turned red. Now they are all excited to see when they will turn red.

What to do with a pile of green tomatoes? I already have shelves lined with Green tomato relish and Green salsa. I will have to share the relish recipe sometime. It is really good. Now onto what we have at hand. The pile is not that big in fact it is only about 10 tomatoes. just perfect for a big pan of Green tomato parmesan.

"What is green tomato parmesan?" It is a layered lasagnae type dish, similar to Eggplant parmesan.  It is simply made by layering fried green tomato slices with a marinara sauce along with parmesan and Mozerella cheeses.

Green tomato parmesan

You will need:

Large green tomatoes
seasoned bread crumbs
oil for frying
salt and pepper
Spaghetti/Marinara sauce.You can make your own or use canned.
Parmesan cheese
Mozerella cheese

Slice green tomatoes into 1/2 inch rounds
pat the tomatos dry
season lightly with salt and pepper
dip tomato into flour, then beaten egg, and finally into seasoned bread crumbs
pan fry the tomatoes in hot oil about 1/2 inch deep.
Set aside to drain on papertowels

Pour a thin layer of Spaghetti/marinara sauce in the bottom of a casserole dish
place a layer of tomatoes across the bottom. Top with more sauce and cheese.
keep layering tomato, sauce and cheeses to fill the casserole dish.
Bake in a hot 400 oven until nice and bubbly hot.  Let sit for about 10 minutes before serving.

I wish my camera was working so that I could show you a picture! 


  1. How large is large for a tomato? How many tomatoes? How much flour? How many eggs? How much break crumbs? How much oil for frying? How much spaghetti sauce? How much cheese? What size baking dish?

    Having these amounts in a recipe is crucial. Not everyone automatically knows how much is enough. Thank you.

  2. I'm a "by the seat of my pants" cook too. This recipe makes perfect sense to me. Can't wait to give it a try.