As summer and tomato season winds down, green tomatoes have a way of popping up. Whether there are still a few green ones in your garden, or you find them at the farmers market, snatch them up! Green tomatoes are loaded with flavor and can be fried or baked and turned into an exquisite snack or a full meal casserole.
This recipe for mozzarella cheese sandwiched between two beautifully fried slices of green tomatoes comes from Des at Life’s Ambrosia. Once I saw her picture and recipe I just knew I had to give it a go!
Once the green tomatoes are sliced, salt and peppered, I like to place them on a paper towel to remove extra moisture. Then each piece is dredged in flour, dipped in egg, and finally covered with a mixture of Panko and plain bread crumbs.
I only wish you could taste these mozzarella stuffed fried green tomatoes. I really do hate to brag about them, but they are the best I have ever made. I don’t take credit though. Great recipe, beautiful green tomatoes and PANKO crumbs — makes all the difference.
While the green tomatoes are still around I will be making Fried Green Tomato Parmesan. This casserole really gives it’s cousin Eggplant Parmesan and even it’s momma Chicken Parmesan a run for their money!
Last year we couldn’t get enough of this Green Tomato Casserole. It starts with with the fresh green tomatoes and no frying required!
And finally, before the autumn leaves fall the Chief will definitely request the simplicity of plain ‘o southern fried green tomatoes!
No matter your preference, when it comes to cleaning out the garden and loading up on green tomatoes you will have choices how to cook them up!
Many blessings and happy cooking!