Can you say, "Delicious!!" This was such a wonderfully good summer treat! Will and I got 2 green tomatoes and one light purple eggplant at the Farmer's Market on Saturday.
insert teaching moment:
I asked the farmer what the difference between the dark purple and light purple eggplant is. She said that the light purple is a little sweeter and less bitter than the other. I l.o.v.e eggplant; Will tolerates it. So, we both wanted to see if the light purple would make him like it more. The verdict: he says go light purple!
We put the kids to bed early on Saturday nights to be ready for an early Sunday morning. After the kids went to bed, we set about to have a super casual date night of frying and eating tomatoes and eggplant! Well worth it and highly recommended!
- 4 medium-size green tomatoes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup self-rising white cornmeal mix
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 4 egg whites
- 3 tbsp olive oil
Cut tomatoes into 1/2-in thick slices. Sprinkle with salt and pepper. Let stand 10 minutes
Combine cornmeal mix and panko in a shallow dish. Place flour in a second shallow dish. Whisk egg whites in a medium bowl until foamy. Dredge tomato slices in flour, shaking off excess. Dip in egg whites, and dredge in cornmeal mixture.
Cook tomato slices over medium heat 4-5 minutes on each side or until golden brown. Season with salt to taste. Keep warm in a 225 degree oven. Repeat procedure until all tomatoes are cooked.
Serve hot with dipping sauces! We used pepper jelly sauce and sriracha remoulade. Enjoy!
Look at this casual, but yummy date night with the husband! a picnic at your coffee table, chatting on the couch or watching a movie, or a little of both!
Southern Living magazine, June 2012, p. 118
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