Sunday, June 9, 2013

Baked Green Tomatoes

Since it's almost tomato season, I wanted to share one of my favorite recipes with all of you.  I promise, once you try green, they will become a summer staple.

1/2 C. Flour
2 Eggs, Beaten
5 C. Cornflakes
S & P
1/4 tsp. Cayenne Pepper
2 Lbs. Firm Green Tomatoes, Cut Thick
Lemon Wedges and Ranch Dressing for serving

Preheat oven to 425 degrees
Place Wire racks in a cookie sheet.
Place flour, eggs, and cornflakes into 3 separate, shallow bowls.  Season each with S & P
Stir Cayenne into to Flour.
Coat each tomato slice 1. Egg 2. Flour 3. Cornflakes (press lightly to adhere.)
Place on the rack in layers and place in oven.
Bake for 15 minutes or until each tomato is crisp and golden brown. Rotating the slices half way through baking.
Serve with Ranch and Spritz lemon onto each slice. Enjoy!

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