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

We found a way to get the flavor of a fried tomato without all the oil. To make sure the pan is hot enough to yield a crispy crust, preheat it while you're preparing the green tomatoes.

Recipe by Cooking Light June 2001

Gallery

Becky Luigart-Stayner; Mary Catherine Muir

Recipe Summary

Yield:
4 servings (serving size: 4 tomato slices and about 1/3 cup gravy)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • To prepare the green tomatoes, combine flour and next 4 ingredients (flour through sugar) in a shallow dish. Dip tomato slices in milk; dredge in flour mixture. Lightly coat both sides of tomato slices with cooking spray.

  • Place a baking sheet in oven; heat at 400° for 5 minutes. Remove from oven; immediately coat with cooking spray. Place tomato slices on preheated baking sheet. Bake at 400° for 25 minutes, turning after 15 minutes.

  • To prepare the gravy, melt butter in a medium nonstick saucepan over medium heat. Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently. Add chopped red tomato; bring to a boil, and cook for 10 minutes or until liquid almost evaporates. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the gravy over the tomato slices.

Nutrition Facts

142 calories; calories from fat 27%; fat 4.2g; saturated fat 1.9g; mono fat 1g; poly fat 0.5g; protein 4.2g; carbohydrates 23.5g; fiber 3g; cholesterol 8mg; iron 1.7mg; sodium 348mg; calcium 41mg.
Advertisement
Advertisement