Fried Green Tomatoes are a Southern delicacy. (Heck, most Southerners like everything that can possibly be deep fried – pickles, Oreos, Twinkies- you name it!)
Although I count myself as a semi-Southerner (after 33 years south of the Mason-Dixon line), I have learned that I can adapt Southern favorites to please my Southern man, while still cutting calories and fat, and creating a healthier version of the dishes he’s loved since childhood.
Case in point are Fried Green Tomatoes.
Almost all of the recipes I looked at fried the breaded tomato slices in oil. I asked why?
Why couldn’t I make them like I make my much loved and delicious eggplant parmesan where I bake the eggplant slices in the oven before slathering them with my homemade tomato sauce and a hefty dose of mozzarella and parmesan.
I decided to do some tests.
I tried three different methods of making the oven fried green tomatoes, and our favorite was the simplest and easiest one. It gave us a crisp outer coating that showcased the beauty of this not-yet-ripe veggie.
I can’t wait for you to try it. Just click my link to the right for the Good, the Bad, and the Not so Tasty, and you’ll have a great new recipe for Oven Fried Green Tomatoes in your inbox after you run through the recipes you’ve already missed. 🙂 My loyal subscribers will have the recipe very, very soon! (Such is the beauty of signing up early.)
Along with our delectable oven fried green tomatoes, we added to each plate an ear of buttered sweet corn and a Jalapeno and Three Cheese Stuffed Chik’n Cutlets by Quorn.
Wow, what a great combination for a simple weekday meal.
Hope you enjoy chowing down on a Southern classic at a fraction of the calories of the original version.