Recipe
35 min
15 min
American
– Pat the sliced tomatoes with a paper towel until dry. Season the sliced tomatoes with salt and pepper. – Preheat oven. – Setup your dredging station. If you don't have ziploc bags, you can use two bowls and and follow the next steps.
– Add the sliced tomatoes into the egg mixture one at at time. Carefully dip each tomato slice into the flour one at a time and coat with flour making sure not to rip the tomatoes. 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. – Add tomato sauce on top of each tomato Parmesan then add the cheese. Garnish with basil.
So good!
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