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Green Tomato Parmesan

Green Tomato ParmesanLower in calories than Eggplant Parmesan and with a refreshingly different flavor, this dish is easy to make and will pair nicely with any Italian pasta.

Serves 3-4.


  • 4 large green tomatoes
  • 1/3 c all purpose flour
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • 1 egg, lightly beaten
  • 2 Tbsp buttermilk
  • 1/2 c plain dry bread crumbs
  • 1/2 tsp Italian seasoning
  • 1/4 tsp sea salt
  • 1/8 tsp granulated garlic
  • 4 Tbsp olive oil
  • 1 1/2 c marinara sauce sauce
  • 1/2 c shredded Parmesan cheese


  1. Using three shallow bowls or deep dishes, place the four, salt and pepper in one, mixing well. Blend the egg and buttermilk in the second dish. In the third dish, mix the bread crumbs, Italian seasoning, salt and granulated garlic.
  2. Slice the tomatoes 1/2 inch thick and dredge each slice in the flour mixture, dip in egg mixture, and coat in the bread crumb mixture.
  3. In a large skillet on medium low heat, warm half of the olive oil. Place half of the sliced breaded tomatoes in the oil and brown about 2 minutes per side, or until golden. Remove to clean toweling to drain excess oil. Repeat with second half of oil and tomatoes.
  4. Preheat the oven to 350 degrees F. Place a single layer of tomatoes in a 13 x 8 x 2 inch baking dish. Add a rounded tablespoon of marinara sauce to the top of each green tomato slice. Sprinkle the tops with Parmesan cheese. Bake 12-15 minutes. Serve hot.

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