Fried Green Tomato Parmesan

bertholf

"Rather than the traditional eggplant Parmesan, I found that using fried green tomatoes gives a better flavor and texture!"
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Ingredients

1 h 10 m servings 482 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1675 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg and coat with bread crumbs. Arrange on baking sheets in a single layer.
  3. Bake in the preheated oven until golden, about 5 minutes per side.
  4. Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer half of the mozzarella cheese and Parmesan cheese on top. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella cheese, and Parmesan cheese. Sprinkle basil on top.
  5. Bake in the preheated oven until golden brown, about 35 minutes.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

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