Crispy panko breaded green tomatoes layered with spring mix, bacon, corn and drizzled with blue cheese dressing.
Green tomatoes left on the vine are a sign that summer is near the end. Novice gardeners like myself throw out these unripe tomatoes not knowing how to use them. Green tomatoes can be very versatile and just as delicious as a ripe tomato. I decided to make what green tomatoes are most know for. Fried green tomatoes except with a twist. I baked my green tomatoes instead of frying them. They were just as crispy and not loaded with oil. I made it a meal by adding spring mix, corn and crumbled bacon.
This is not your typical fried green tomato. These “fried” green tomatoes are baked in a crispy spicy panko breadcrumb and stacked on top of one another and drizzled with blue cheese dressing.
Green tomatoes tend to have a sweeter taste than ripened tomatoes. I added tabasco to the egg mixture as well as paprika to the breadcrumbs to complement the sweetness of the tomato.
This “Fried” Green Tomato Stack is a lot easier to make than you think. Simply line up your flour, egg, and panko mixture and run the tomato through each. Line them on a baking sheet and throw in the oven for about 15 minutes. While they are baking you can make your blue cheese dressing and your crumbled bacon.
I used frozen corn in this recipe because that is what I had on hand. I did saute the corn to give it some more flavor. If you do have fresh corn, I would recommend using that and throwing it on the grill.
You can even use cornmeal instead of flour or a mix or the two as a breading for the green tomatoes.
Make sure to stay away from the small green tomatoes. They tend to be bitter.
This baked version of fried green tomatoes make a great appetizer or side dish and is a perfect way to use up green tomatoes.
"Fried" Green Tomato Stack
- 1 1/2 cups panko breadcrumbs
- 3/4 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons paprika
- 1 extra large egg whisked
- 1/4 teaspoon franks red hot
- 1/2 cup flour
- 2 large green tomatoes sliced 1/2 inch thick
- 1 teaspoon olive oil
- 1/2 cup frozen corn thawed
- 1/4 cup cooked bacon crumbles
- 1 cup spring mix
- Blue cheese dressing recipe follows
Blue Cheese Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- 1/8 cup milk
- 1/4 teaspoon worcestershire sauce
- 1/8 teaspoon garlic powder
- 1/3 cup blue cheese crumbles
- 1/2 tablespoon parsley chopped
- pinch black pepper
- Preheat oven to 425 degrees. Meanwhile, combine panko breadcrumbs, parsley, garlic powder and paprika. Set aside. Combine egg and hot sauce and set aside. Line up your three bowls with your flour first, then egg mixture, then breadcrumbs. Dip tomato into each starting with flour and ending with breadcrumb. Drizzle olive oil on a baking sheet and line tomatoes in a single layer. Bake for 10-15 minutes flipping halfway. To plate, layer spring mix in between the layers of green tomatoes. I did 4 tomato slices per serving. You may have more or less depending on the size of your tomato. Top with corn and blue cheese crumbles. Serve blue cheese dressing on the side or drizzled on top.
Blue Cheese Dressing
- In a medium bowl whisk together mayonnaise, sour cream, lemon juice, milk, garlic powder and worcestershire sauce until combined. Stir in blue cheese, parsley and season with salt and pepper to taste. (There will be extra blue cheese left over to serve on the side)
*Nutrition label does not include the blue cheese dressing*