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Author Notes: 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
Serves about 4
- 4 green tomatoes
- salt and pepper
- 1 cup non-dairy milk
- 1 tablespoon lemon juice
- 1 cup flour, approximately
- 1 cup panko, approximately
- oil (for optional sauteeing)
- 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)
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper