We had a bounty of backyard tomatoes this year, but haven’t been rolling in salads, sandwiches and salsa. WHY? Because the neighborhood squirrels have been dining in style! Half-eaten tomatoes, scattered remnants and seeds are all that remained most of the summer. Fortunately, this fall, they’ve decided to leave the green ones for us. This recipe is best made with the most rock hard, seemingly unappealing fruit, and will WOW you so much – you just might thank the squirrels.
SODIUM CONTENT: 59.5 mg per serving
1 c. olive or vegetable oil, for frying
4 medium green (unripened) tomatoes
1 c. salt-free bread crumbs (available in some supermarkets and online at healthyheartmarket.com)
1 T. Parmesan cheese
freshly ground black pepper, to taste
Place a nonstick skillet over medium-high heat. Add the oil. Wash and slice the tomatoes into thick 1/2″ rounds and set aside. Crack the egg into a shallow bowl and beat. Measure the bread crumbs into a second shallow bowl. Add the Parmesan cheese and freshly ground black pepper to taste, and stir to combine. Dip each of the tomatoes slices into the egg, then coat with bread crumbs. Place slices in oil – do not crowd – and fry until golden brown on both sides. Remove from pan and drain on paper towels. Repeat with remaining slices. Serve immediately.