- 3 green tomatoes, sliced into ½-inch thick rounds
- 1 large egg, beaten
- 1 cup bread crumbs
- ¼ cup medium grind cornmeal
- ¼ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- olive oil or non-stick spray for baking
- 12 ounces fresh mozzarella, sliced into rounds (same size as the tomatoes)
- 12 large fresh basil leaves
- balsamic reduction for drizzling
- Place the tomato slices on a cooling rack with paper towels underneath. Lightly salt both sides of each tomato slice to season them and draw out some water so they don’t get all soggy after baking. Let them sit for about 30 minutes, then rinse the tomatoes lightly under cold water and pat dry with paper towels.
- Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine bread crumbs, cornmeal, flour, salt, pepper, and cayenne and mix to combine. Place the beaten egg in a small bowl. Coat each slice of tomato in the beaten egg, then in the bread crumb mixture, pressing to make sure it sticks. Place the breaded tomato slice on the parchment-lined baking sheet and continue with the rest of the tomatoes.
- Spray the tomatoes with olive oil or non-stick spray. If you don’t have a spray bottle for your olive oil, just pour some in a shallow dish and lightly dip both sides of the tomato into it, then re-dredge lightly in the bread crumb mixture. Bake for 25-30 minutes, until golden brown and crispy.
- Remove the tomatoes from the pan and allow to cool a bit. Assemble stacks by alternating tomatoes and mozzarella, tucking some basil leaves between the layers. Drizzle with the balsamic reduction and serve immediately.
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Photo Credit: dianeabroad.com