Fried Green Mater Parmesan

I made this for a work potluck with my end of harvest abundance of green tomatoes.  It was a hit!leftovers with some extra sauce
Fried Green Mater Parmesan
  • 4 – 6 Cups sliced tomatoes (cut in 1/4 inch rounds or smaller) drained on paper towels
  • 45 ounces Marinara sauce or spaghetti sauce ( I used homemade Marinara)
  • 1 Tbsp olive oil to coat baking pan
  • 1 1/2 cups cracker crumbs ( Mix butter crackers & saltines or use panco/bread crumbs)
  • 1/4 cups grated Parmesan cheesecrock pot
  • 1 cup grated Parmesan cheese
  • 3/4 cup flour
  • 4 eggs, beaten (more if needed)
  • 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices
Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans.
Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish.
Set up your work area to make the baked green tomatoes: flour placed in a shallow bowl, eggs beaten and in another bowl, then cracker crumb mixture.
Coat tomato slices in flour then dip in egg followed by dredging in the crumb mixture. Place the slices on the baking sheets. Spray or drizzle with oil and bake in a 450 degree F oven for 10 minutes.  Flip them over and continue baking for 10 minutes or until golden brown.  Remove from oven and let rest until cool to touch.
In a baking pan (you can use a 9 X 13 or I made mine in a crock pot)  begin layering with 1/2 Cup of the sauce, followed by a layer of 1/3 of the tomatoes.  Cover tomatoes with slices of mozzarella and sprinkle 1/3 cup Parmesan cheese over that.  Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parmesan.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.  Cover the crock pot and cook on low for about 2 hours; medium about 1 hour; high for 30 minutes.

If using a baking dish, bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.


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