Photo: Jennifer Davick; Prop Styling: Buffy Hargett
4 medium-size green tomatoes (about 1 1/3 lb.)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup self-rising white cornmeal mix
1/2 cup panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
4 egg whites
3 tablespoons olive oil
How to Make It
Cut tomatoes into 1/2-inch-thick slices; sprinkle with salt and pepper. Let stand 10 minutes.
Combine cornmeal mix and panko in a shallow dish or pie plate. Place flour in a second shallow dish or pie plate. 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 half of tomato slices in 1 1/2 Tbsp. hot oil in a nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown. Season with salt to taste. Place on a wire rack in a jelly-roll pan, and keep warm in a 225° oven. Repeat procedure with remaining tomato slices and oil.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.