Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

To lighten this classic, we added a fried crust to just one side.

Recipe by Cooking Light August 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
4 servings (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle 1 side of each tomato slice evenly with salt and pepper. Dredge seasoned sides in cornmeal.

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  • Heat the oil in a large skillet over medium-high heat. Add tomato slices, coated sides down; cook 6 minutes, turning after 3 minutes. Serve immediately.

Nutrition Facts

123 calories; calories from fat 29%; fat 3.9g; saturated fat 0.6g; mono fat 0.9g; poly fat 2.2g; protein 3g; carbohydrates 19.8g; fiber 2.7g; iron 0.9mg; sodium 310mg; calcium 18mg.
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