Prep Time
15 Mins
Bake Time
18 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 400°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with 2 tsp. salt and 1 tsp. pepper.

Step 2

Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan.

Step 3

Pour buttermilk into a shallow dish or pie plate. Stir together panko, Creole seasoning, and paprika in another shallow dish or pie plate.

Step 4

Dredge tomatoes in flour. Dip tomatoes in buttermilk, and dredge in panko mixture. Lightly coat tomatoes on each side with cooking spray; arrange on wire rack.

Step 5

Bake at 400° for 18 to 20 minutes or until golden brown, turning once after 10 minutes. Serve with Lightened Bread-and-Butter Pickle Rémoulade.

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