Fried Green Tomato Parmesan

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   Preheat the oven to 350 degrees F. 2.

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   Mix the egg and milk in a shallow dish and set aside.

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   Combine breadcrumbs, flour, and 1/2 cup Parmesan in another shallow dish.

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   3.

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   Melt the butter and oil together in a large skillet over medium-high heat.

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   Dredge the tomato slices first in the egg mixture, then in the breadcrumb mixture, pressing to help it adhere.

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   Add the dredged tomatoes to the skillet (I do this in 2 batches, to fit) and cook on each side for 3 to 4 minutes, until tender but still firm.

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   Remove to a paper towel-lined plate to drain.

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    4.

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    To assemble, spread 1 cup of marinara sauce in the bottom of an 8 square baking dish.

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    Top with 1/3 of the tomatoes and 1/3 of the mozzarella.

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    Repeat the same layer twice more.

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    Sprinkle the remaining 1/4 cup Parmesan on top of the last layer of mozzarella.

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    5.

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    Cover and bake for 15 minutes; remove cover and bake another 5 to 10 minutes, until the top gets browny and bubbly.

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    6.

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    Let rest for about 5 minutes before serving over pasta.

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    Its hot!

No additional tips available.