Fried Green Tomatoes with Tomato and Cheese
Fried green tomatoes with tomato and cheese pairs a hot, crisp slice of unripe tomato with a cold slice of ripe red one. The green tomato holds its shape and stays tart under a double coating of egg, seasoned flour and bread crumbs. Parmesan appears in the crust and again between the layers, and the chilled red slice on top gives a sharp contrast in temperature. If green tomatoes are hard to find, sliced eggplant works instead.
Instructions
Cut the green tomatoes into slices about ¼ inch (0.75 cm) thick.
Whisk the eggs and milk together in a shallow dish until smooth.
In a second dish, mix the salt, pepper, red pepper flakes, Parmesan and flour. In a third dish, stir the bread crumbs together with the Italian seasoning.
Dip each green tomato slice in the egg mixture, then coat it with the flour mixture. Dip it in the egg again, then press it into the bread crumbs so it is covered all over.
Fry the breaded slices in oil until golden brown on every side.
Put one fried green tomato slice on a small plate, sprinkle it generously with Parmesan, and set a slice of chilled red tomato on top.
Finish each stack with a pinch of Parmesan and a dash of salt and black pepper.
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