Prep Time
15 Mins
Bake Time
18 Mins
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.

Ratings & Reviews

culpritsmom's Review

June 21, 2011
These were incredible! I have been looking for an oven fried green tomato recipe that tasted really good without the greasiness. These tomatoes fulfilled my dreams. They are crisp on the outside, soft on the inside. They have a nice crunch which is often missing with the oven baked variety. My husband said, "Put these in your regular repertoire." Thanks for a great recipe!

Brittiny's Review

August 11, 2010
Destined to become a go-to recipe. These were easy and excellent!

doodles's Review

January 10, 2010
I love this recipe and the oven-fry feature. Panko and buttermilk just go hand in hand in my book. Creole seasoning ads a bang to the finished product. I do add Lawry's seasoning salt. I serve these with any meats or poultry dishes. Goes good with spicy collards and fried fish.