- 1 cup all-purpose flour
- 1 tsp. salt
- 1 Tbsp. dried basil
- 1/2 tsp. black pepper
- 1 cup freshly grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/2 cup corn meal
- 12-24 slices meaty tomatoes, sliced 1/2-inch thick
- 2 large eggs, lightly beaten
- 3 Tbsp. olive oil
To prepare this recipe you will need 3 large bowls. In your first bowl combine flour, basil, salt and pepper. In the second mix the breadcrumbs, corn meal and Parmesan. In the last bowl mix the eggs. Dip the tomato slices in the flour and knock off any excess. Now dip them in the egg mixture, allowing the excess to drip off and finally in the breadcrumbs and Parmesan. Place the finished slices on a cookie sheet and continue the process until all the tomatoes are breaded. In a frying pan heat the olive oil over a medium-high flame. Working with as many slices that will fit into the pan without crowding, cook the tomatoes 1 1/2 to 2 minutes on each side or until the breading turns a nice golden brown.
Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.