Ingredients
1/4 cup fat-free mayonnaise1/4 teaspoon grated lime zest2 tablespoons lime juice 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/2 teaspoon pepper, divided1/4 cup all-purpose flour2 large egg whites, lightly beaten3/4 cup cornmeal1/4 teaspoon salt2 medium green tomatoes2 medium red tomatoes2 tablespoons canola oil8 slices Canadian bacon
Preparation
Mix the first 4 ingredients and 1/4 teaspoon pepper; refrigerate until serving. Place flour in a shallow bowl; place egg whites in a separate shallow bowl. In a third bowl, mix cornmeal, salt and remaining pepper.
Cut each tomato crosswise into 4 slices. Dredge 1 slice in flour to lightly coat; shake off excess. Dip in egg whites, then in cornmeal mixture. Repeat with remaining tomato slices.
In a large nonstick skillet, heat oil over medium heat. In batches, cook tomatoes until golden brown, 4-5 minutes per side.
In same pan, lightly brown Canadian bacon on both sides. For each, stack 1 slice each green tomato, bacon and red tomato. Serve with sauce.
