Baked Tomato Parmesan
I am absolutely obsessed with this baked tomato Parmesan. Crunchy panko bread crumbs, melted
Parmesan cheese and tomato sauce. What can be better than that?
This vegetarian dish is so delicious! A perfect kid friendly weeknight meal!
For the dreging station
- 4 eggs beaten
- 2 beef steak tomatoes sliced ¼ inch
- 1 ½ cup all purpose flour
- 1 ½ cup of breadcrumbs
- 1 cup Parmesan cheese
- salt for taste
- pepper for taste
- 1 ½ tsp Italian seasoning
For the topping
- 1 ½ cup shredded Parmesan cheese mozzarella cheese can be used as well.
- 1 cup tomato sauce. I used chunky with mushrooms
vegetable oil for the baking sheet
Pat the sliced tomatoes with a paper towel until dry. Season the sliced tomatoes with salt and pepper. Set the tomatoes to the side for 15 minutes.
Preheat oven to 450 degrees Fahrenheit.
Setup your dredging station (I added flour and beaten egg in to two large ziploc bags. ) If you don't have ziploc bags, you can use two bowls and and follow the next steps.
carefully 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 for 10 minutes. Place the panko crumb tomatoes into the very hot pan for 8-10 minutes 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.