Yield
Makes 6 servings

How to Make It

Step 1

Combine eggs and milk in a shallow bowl or pan. Set aside.

Step 2

Combine Parmesan cheese and breadcrumbs in a shallow dish or pan.

Step 3

Dredge tomato slices in baking mix; dip in egg mixture, and dredge in breadcrumb mixture, reserving remaining breadcrumb mixture.

Step 4

Fry tomatoes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden. Drain on a wire rack over paper towels. Sprinkle hot tomatoes evenly with salt and pepper to taste.

Step 5

Place half of tomatoes in a single layer in a lightly greased 13- x 9-inch baking dish; spoon 1 1/2 cups Basic Tomato Sauce over fried green tomatoes, and sprinkle evenly with shredded mozzarella cheese.

Step 6

Layer remaining fried tomatoes evenly over cheese. Spoon remaining sauce around tomatoes, being careful not to pour sauce on tops of tomatoes. Sprinkle reserved breadcrumb mixture over casserole.

Step 7

Bake at 350° for 40 minutes. Let stand 10 minutes before serving.

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