Fried Tomatoes With Gravy

Oxmoor House
8 servings


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4 medium-size green tomatoes, cut into 1/4-inch slices
2 eggs, beaten
1 1/2 cups fine, dry breadcrumbs
1/2 cup bacon drippings
3 tablespoons all-purpose flour
2 cups milk
1 tablespoon prepared brown mustard
3/4 teaspoon salt
1/4 teaspoon pepper


Dip tomato slices in egg; dredge in breadcrumbs. Fry the tomato slices in hot bacon drippings in a large skillet until browned, turning once. Drain well on paper towels. Arrange on serving platter; set aside and keep warm

Reserve bacon drippings in skillet. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard, salt, and pepper. Spoon gravy over tomatoes to serve.

Created date

February 2010