Recipe
15 min
20 min
35 min
– Pat the sliced tomatoes with a paper towel until dry. Season the sliced tomatoes with salt and pepper. Set the tomatoes to the side. – Preheat oven. – Setup your dredging station.
– Add the sliced tomatoes into the egg mixture one at at time. Dip each tomato slice into the flour one at a time and coat with flour making. Place each sliced tomato back into the egg mixture then into the Parmesan and breadcrumb mixture (one at at time).
– Heat a sheet pan coated with two tablespoons of vegetable oil and place it in the oven. Place the panko crumb tomatoes into the very hot pan on each side or until golden. – Add tomato sauce on top of each tomato Parmesan then add the cheese. Place the baking sheet back into oven until the cheese melts and bubbly. Garnish with basil.
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