About a year and a half ago I mustered up the courage to try my first fried green tomato and boy was it yummy! I have since enjoyed fried green tomatoes alone and on BLTs. While watching Food Network a few weeks ago, Not My Mama’s Meals was on and Bobby Dean was making Baked Green Tomatoes and Zucchini…I knew when I saw it, I had to make them. Since I am not a huge fan of cornmeal, using panko breadcrumbs is a great way to obtain the same crunch Bobby achieved on the show. I also used cayenne pepper instead of hot sauce, as when I tried them with hot sauce we couldn’t taste the heat. Enjoy!
1 Large Green Tomato
1 Large Egg White
½ Cup Kikkoman Japanese Style Panko Breadcrumbs
Cayenne Pepper to Taste (Optional)
Salt to Taste (Optional)
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper and set aside.
Cut green tomato into 4 even slices, discarding the top and bottom of the tomato.
In a small bowl, beat egg white until frothy.
Pour panko breadcrumbs into a pie pan.
Submerge tomato slices, one at a time, into egg whites, turning to coat. Transfer tomato slices to pie pan filled with panko breadcrumbs, pressing each slice firmly into the breadcrumbs.
Sprinkle the tops of the tomato slices with cayenne pepper and salt, to taste.
*NOTE: My husband and I like spicy food, so if you don’t like it hot, don’t use the amount of cayenne pepper pictured.
Turn tomato slices over and press firmly into breadcrumbs. Flip tomato slices over once more per side, each time pressing firmly into breadcrumbs to coat well.
Spray a non-stick skillet with cooking spray and heat to medium heat. Place tomato slices into skillet and cook 3 to 4 minutes per side.
Transfer tomato slices to cookie sheet lined with parchment paper and bake 7 to 8 minutes or until GBD (Golden Brown and Delicious!!).
Yields 2 Servings
Weight Watchers: 2 Tomato Slices = 2 points plus