Ingredients
3 medium green tomatoes, sliced 1/4 inch thickSalt1/4 cup cornmeal1/4 cup grated Parmesan cheese2 tablespoons all-purpose flour3/4 teaspoon garlic salt1/2 teaspoon dried oregano1/8 teaspoon pepper1 egg, beaten1/4 cup canola oil
Preparation
Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture.
In a medium skillet, heat oil over medium-high. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on a paper towel-lined wire rack. Serve immediately.
