Continuing the saga of finding things to feed my son-in-law, who is veganand will eat no added fat, I came up with this. You can saute the tomatoes in a bit of oil, or bake on a silpat for the unfried version. I stole the idea of the rub from Amanda Hesser. As for the rest, I made it up. —louisez
salt and pepper
cup non-dairy milk
oil (for optional sauteeing)
In This Recipe
Slice tomatoes about 1/2 inch thick. Sprinkle liberally with salt, pepper, and sugar, and rub these into tomatoes. Repeat on other side of tomatoes. Let sit about 40 minutes.
While tomatoes are sitting out, combine milk and lemon juice and set aside (should be for about 35 minutes).
Pat tomatoes to dry. Dredge in flour, dip in milk mixture, coat with panko. Either saute in a little oil to brown or place on silpat-lined baking sheet and bake in a preheated 425 degree oven till browned (about 20 minutes, turning halfway). Can serve with Amanda Hesser,s wonderful milk mayonnaise, made with non-dairy milk and a few Tbs. fresh herbs -- parsley, chives, tarragon or basil)