A Southern Classic with a Golden, Crunchy Twist!
If you’ve got unripe tomatoes from your garden, don’t toss them—turn them into this irresistible baked version of the Southern favorite! These green tomatoes are coated in crispy, garlicky breadcrumbs and baked (not fried!) for a lighter but just-as-delicious side dish or snack.
📋 Ingredients (Serves 4)
- 4 medium green tomatoes, sliced ½-inch thick
- 1 cup panko breadcrumbs (or regular)
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 eggs, beaten (or ½ cup buttermilk for extra tang)
- 2 tbsp olive oil (or melted butter)
🔧 Step-by-Step Instructions
1. Prep the Tomatoes
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice tomatoes ½-inch thick and pat dry with paper towels (removes excess moisture for crispiness).
2. Make the Breadcrumb Coating
- In a bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, oregano, salt, and pepper.
- In another bowl, whisk eggs (or buttermilk).
3. Coat & Bake
- Dip each tomato slice in egg, then press into breadcrumb mix to coat both sides.
- Place on baking sheet, drizzle with olive oil, and bake 20–25 mins until golden and crispy.
4. Serve Hot!
- Optional: Sprinkle with fresh parsley and serve with ranch, remoulade, or spicy aioli.
🌟 Why This Recipe Works
✅ Healthier than frying – Same crunch, less grease!
✅ Uses up unripe tomatoes – No waste from your garden harvest.
✅ Kid-friendly – Picky eaters love the crispy texture.
✅ Meal-prep friendly – Reheats well in the oven or air fryer.
💡 Pro Tips
✔ Extra crispy? Use panko breadcrumbs and spray lightly with oil before baking.
✔ Gluten-free? Swap breadcrumbs for crushed pork rinds or almond flour.
✔ Add heat – Mix ½ tsp cayenne into the breading.