Ingredients
Scale
- 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup Italian-seasoned bread crumbs
- Olive Oil for frying
- Salt
- Chopped chives
- Freshly grated and shaved Romano
Instructions
- Wash the tomatoes in cold water and dry them.
- Slice, horizontally, about ½ inch thick.
- Discard the tops and gently pick out the seeds with the sharp tip of a knife.
- Beat the eggs lightly in a small bowl.
- Combine the flour, cornmeal, and bread crumbs in a deep dish.
- Dip the tomato slices in the egg, letting the excess run back into the bowl, then dredge them in the bread crumb mixture, coating both sides.
- Pour enough oil in a skillet to come up the side about ½ inch and heat to high.
- When the oil is very hot, place as many slices as will fit comfortably.
- When a golden crust forms on the bottom side, turn them and do the other side.
- Transfer with a slotted spatula to a paper towel lined plate.
- Repeat the process until all tomatoes are done.
- Sprinkle with salt, grated and shaved Romano and chopped chives before serving.
- Serve warm.