Baked Garden Green Tomatoes
A lighter version of the Southern classic, breaded tomato slices are baked, not fried!
Ingredients
Baked Green Tomatoes
- 2 large green tomatoes
- 3 egg whites
- 2 tablespoons flour
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup panko bread crumbs
- Non-stick spray
Dip
- 1 tablespoon canned chipotle pepper in adobo
- 1/4 cup light mayonnaise
- 1/4 cup plain low-fat yogurt
- 1 tablespoon ranch seasoning
Equipment & Utensils
- 4 Bowls
- Baking sheet
- Can opener
- Serrated knife
- Fork or whisk
- Measuring cups and spoons
- Spoon
Instructions
- Before you begin, wash your hands, surfaces, utensils, and produce.
- Preheat the oven to 400 degrees.
- Slice green tomatoes into even slices (about ¼ inch thick).
- Lightly beat egg whites in a medium mixing bowl. Place flour, paprika, cumin, and salt in a second bowl and mix to combine. Place panko breadcrumbs in a third bowl.
- Spray a baking sheet with non-stick spray.
- Delicately press tomatoes into flour, coating both sides. Dredge in egg whites, and cover in panko breadcrumbs. Place slices on a baking sheet that has been covered in non-stick spray.
- Bake for 12 minutes, flip the tomatoes, and bake for another 12 minutes until tomatoes are golden.
- While the green tomatoes are baking, prepare the dip. Mince the chipotle pepper, combine with light mayo, low-fat yogurt, and ranch seasoning in a bowl. Stir to mix thoroughly. Serve as a dip for the green tomatoes.
Tips
This recipe is great with other vegetables too! Try coating sliced peppers, eggplant, or broccoli.
Nutrition Facts
Serving Size
3 pieces
Per serving
Amount
Calories
210
Total Fat
6g
Sodium
680mg
Total Carbohydrate
32g
Protein
9g
