This year I planted a garden for the first time and the tomatoes are growing like weeds! Some small green tomatoes fell off the vines and I wanted to use them and not let the go to waste, so I created this recipe. —KathyLee
Small to medium green heirloom tomatoes, thinly sliced
Canola or desired oil
small bottle Organic Ranch Dressing
block of Parmesan cheese
Salt and pepper
In This Recipe
Dredge sliced tomatoes in a mixture of eggs and water, then dredge in bowl of Panko Crumbs that have been seasoned with salt and pepper. Coat well.
Add oil to large pan and heat on medium to medium high.
Put tomatoes in pan and season well with salt, pepper and chili powder. Fry until golden brown on both sides.
Drain on paper towels then place tomatoes on pretty platter.
Drizzle with Ranch Dressing, then grate Parmesan Cheese on top. Enjoy!