4 ripe red tomatoes, sliced
1 cup all-purpose flour
2 large eggs, beaten
1 cup cornmeal
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon dried basil
Salt and pepper to taste
1/2 teaspoon paprika
Vegetable oil for frying
Directions
Slice the tomatoes into 1/2-inch thick rounds.
Prepare three shallow bowls: one with flour, another with beaten eggs, and the last with a mix of cornmeal, panko breadcrumbs, grated Parmesan cheese, oregano, basil, salt, pepper, and paprika.
Coat each tomato slice in flour, shaking off the excess.
Dip the floured tomato slices into the beaten eggs, ensuring they are well coated.
Press the egg-coated tomato slices into the breadcrumb mixture, covering them completely.
Heat vegetable oil in a large skillet over medium-high heat.
Fry the coated tomato slices in the hot oil until golden brown on both sides, about 2-3 minutes per side.
Remove the fried tomatoes from the oil and drain on paper towels.
Serve immediately for the best crispy texture.
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Variations & Tips
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. To add a spicy kick, incorporate a pinch of cayenne pepper into the breadcrumb mixture. For a different flavor profile, try using fresh herbs like thyme or rosemary instead of dried herbs. If you prefer a lighter dish, bake the coated tomato slices in a preheated oven at 400°F for about 20 minutes, flipping halfway through, until they are crispy and golden.
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