Ingredients
4 medium green tomatoes, cut into 1/4-inch slicesSalt2 eggs1/2 cup cornmeal1/2 cup grated Parmesan cheese3 tablespoons all-purpose flour1/2 teaspoon garlic salt1/2 teaspoon ground ginger1/2 teaspoon dried oregano1/8 teaspoon crushed red pepper flakes1/4 to 1/2 cup olive oil
Preparation
Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture.
In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm.
