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No messy frying required! This “fried” green tomato recipe uses the oven instead of the fryer, and the Parmesan-crumb coating offers a savory, crisp balance the tart tomatoes. 

Oven Fried Green Tomatoes 

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No messy frying required! This “fried” green tomato recipe uses the oven instead of the fryer, and the Parmesan-crumb coating offers a savory, crisp balance the tart tomatoes. 
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 servings

Ingredients
 

  • 2 pounds green tomatoes (unripe, very firm tomatoes, not a green variety like green tigers or other heirlooms)
  • 2 large eggs
  • ¾ cup Italian breadcrumbs (weight will vary slightly by brand; Gillian’s is a great gluten-free option)
  • ¾ cup (60g) finely grated Parmesan cheese
  • ½ teaspoon dried oregano or Italian seasoning
  • ½ teaspoon each kosher salt and freshly ground pepper
  • Olive oil spray
  • Optional for serving: marinara sauce, Smoked Paprika Aioli, or Small Batch Ranch, or Cilantro Lime Aioli 

Instructions

  1. Before you start: A dark coated baking sheet will facilitate browning on the bottom of the tomatoes. If you don’t have one, worry less about color on the bottom. Rather than cooking too long and ending up with mushy tomatoes, you can briefly broil the tops of the tomatoes at the end to accomplish that toasty, caramelized flavor.
  2. Preheat the oven to 400℉. Liberally coat a large baking sheet with olive oil. Set aside.
  3. In a shallow bowl, whisk together the eggs. In another bowl (a pie plate works well), combine the breadcrumbs, Parmesan, oregano or Italian seasoning, salt, and pepper.
  4. Cut the tomatoes into thick rounds, discarding a thin slice from the top and bottom. (I like to cut them to be between ½ and ¾ inches thick so they have time to brown in the oven before they become too soft.) Dip the tomato slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan crumb mixture, pressing very gently to coat well. Transfer the coated slices to the baking sheet. Lightly spray the tops with olive oil.
  5. Bake until golden brown on the bottom but not mushy, about 18-20 minutes. At this point, I like to switch the oven to the broil setting and broil on the top rack for a minute or two to brown the tops, watching very closely so as not to burn.
  6. Remove from the oven and serve as is or with a side of marinara or sauce of choice for dipping or spooning overtop.
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