Description
When you’re craving something golden, crispy, and utterly comforting, there’s nothing quite like Fried Green Tomatoes. This Southern classic, full of flavor and crunch, is reimagined in a healthier, oven-baked version that’s every bit as satisfying. Whether you’re serving them as a snack, a light lunch, or a fun appetizer, these tomatoes offer that irresistible combination of tangy and savory.
This version gives the traditional fried favorite a lighter twist by baking instead of frying—still crispy, still comforting, and just as delicious.
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Ingredients
For the Baked Tomatoes:
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3–4 firm green tomatoes, sliced ½ inch thick
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½ cup all-purpose flour
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2 large eggs, beaten
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¾ cup cornmeal
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½ cup panko breadcrumbs
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½ tsp garlic powder
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½ tsp paprika
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Salt & pepper, to taste
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Olive oil spray or melted butter (for crisping)
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment or foil and set a wire rack on top (optional but helps with crisping).
Slice green tomatoes into even rounds, about ½ inch thick.
In one bowl: add flour.
In a second bowl: beat the eggs.
In a third bowl: mix cornmeal, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
Dip each tomato slice first in flour, then egg, and finally coat in the cornmeal mixture.
Place coated slices on your baking rack or sheet, spaced apart.
Lightly spray the tops with olive oil or brush with melted butter.
Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
Notes
Pick Firm, Unripe Tomatoes – They hold their shape better and have a pleasant tang.
Use a Wire Rack – It helps air circulate and keeps the coating crisp.
Double Dip for Extra Crunch – Repeat the egg and breadcrumb step for thicker breading.
Don’t Crowd the Pan – Leave space between slices to let them bake evenly.