Too many green tomatoes?

[valerie]

Here it is:



GREEN TOMATO PARMIGIANA



Few tomatoes

Beaten eggs

Flour/salt

Hot oil for frying

1 29 oz. can tomato sauce (Adjust as necessary)

Oregano/salt (To taste, really)

1 tsp sugar (Or more, again, to taste!)

Grated parmesan

Shredded mozarella



Core and slice tomatoes. Dip each slice in egg then in flour and salt.

Fry in oil, drain on paper towels.



Add sugar and oregano/salt to tomato sauce.



Arrange and layer in shallow baking dish tomatoes, cheese, and sauce.



Bake in 350 degree oven until brown and bubbly.



I usually make enough so I can freeze some since I only make this

once a year. It freezes well, but be aware that when you re-heat

you might get some moisture you didn't have in your original dish.

I usually "nuke" to re-heat, I would imagine re-heating in a gas oven

would dry it out some! The size/number of tomatoes varies of course,

but I find that using some small and some large will fill in your baking

dish nicely. (Oh, and for this dish you want those really hard green ones

believe it or not!)



I've had to adjust this over the years, I like a little more sugar to combat

the tomato acidity. For cheese, I start with 3 of the parmesan "wedges"

and 2 of the mozarella packages, not sure of the ounces but I never worry,

leftover cheese can always go in something else!



Enjoy!



:-6

[Betty Boop]

Do you guys make Chutney over there??

[valerie]

Betty Boop wrote: Do you guys make Chutney over there??


I don't, personally, but there are those who do!

[CountryDweller]

Thanks for sharing your recipe Valerie! Sounds yummy! Just picked somemore tomatoes from the garden today. Will surely be giving this recipe a try!

[nvalleyvee]

Dang Val - that sounds good. I'm going to make it. I'm also going to make green tomato chutney and fried green tomatoes.