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Oven-Fried Green Tomatoes

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"If you have a vegetable garden, pick your tomatoes in early summer, when they are full size but still green, with just a tinge of pink. Otherwise, green tomatoes are available seasonally in farmers' markets and some produce stores."

List of Ingredients

â—¦ ¼ cup fine dried bread crumbs
â—¦ Olive oil for pan
â—¦ ¼ cup (1 ounce) grated Parmesan cheese
â—¦ ¼ cup yellow cornmeal
â—¦ 1 tablespoon minced fresh flat-leaf (Italian) parsley
â—¦ 2 teaspoons fresh thyme leaves
â—¦ Salt and ground pepper
â—¦ 3 eggs
â—¦ ½ cup all-purpose flour
â—¦ 1 pound unripe green tomatoes, cut into slices ½ inch thick
â—¦ 1 cup (8 ounces) part-skim ricotta cheese
â—¦ 1 teaspoon grated lemon zest


Recipe

Preheat the oven to 350° F. Spread the bread crumbs in a small pan and toast in the oven until lightly browned, about 8 minutes. Transfer to a shallow dish and let cool.

Reduce the oven temperature to 325° F. Pour enough oil into a rimmed baking sheet to film the bottom. Add the Parmesan cheese, cornmeal, parsley, and thyme to the cooled bread crumbs and stir to mix. Season with salt and pepper. In another shallow dish, beat the eggs until blended. Place the flour in a third dish.

One at a time, dip the tomato slices into the flour, lightly dusting both sides. Then dip into the eggs and immediately into the crumb mixture, coating both sides well. Place slightly apart on the prepared baking sheet. Bake until golden brown on top, about 15 minutes. Turn the slices and continue baking until golden brown on the second side, about 10 minutes longer.

Meanwhile, place the ricotta in a bowl and, using an electric mixer, whip until light and smooth. Mix in the lemon zest and season lightly with salt and pepper.

Transfer the tomatoes to a warmed platter and top each slice with a dollop of the ricotta cream. Serve warm.

Makes 6 servings