Fried Green Tomato Parm

2020, am I right?

I won’t even give 2020 the satisfaction in writing about it. You all know what’s going on. For heaven’s sake, it’s on a 24 hour loop on the television and social media. I can certainly say, everyone has struggled to find peace of mind at one time or another during this last 7 or 8 months. With that said, let’s focus on that peace.

One of our highlights through this insanity has been the newest additon to The Bell House. It took us 7 years to get over the passing of our Stanley and to think about the idea of getting a new dog. After a year of looking and researching, weighing in at 24 ounces and 9 weeks old, Sir Remoulade of The Bell House dropped into our laps at the most opportune time.

We had a ‘staycation’ planned out and then had to change the date due to work constraints. The moment we changed the date, we found Remy and it just so happened we would receive this bundle of furry joy during the week we rescheduled our ‘staycation.’ Talk about meant to be.

Remy is a Shorkie (Yorkshire/Shitzu) with a bit of a stubborn streak, but that is a trait of the breed. Remy is also snuggly, loves to play fetch, has an internal alarm for 5 AM, bobs and weaves like an elite athlete, hops like a bunny, not a fan of car rides, struggles to get down the steps because of his size, gets super excited when the kids are outside playing and is not shy about defecating in the house right after we spent 25 minutes in the yard waiting for such an action.

For me, Remy was love at first sight. I spoil him rotten and would carry him around with me as an accessory if I could. Michael, my husband, reminds me all the time that I am creating a monster. Then in the same breath everyone in the house complains that I am Remy’s human of choice. Well, there is a reason! I am the lady with the treats.

I hope you have enjoyed hearing about Remy. If you would like to see more of this precious pup, check out his Instagram page @sir_remoulade. YES, I did start an Instagram page. I needed somewhere to put all the photos of him. I am short on cloud space. ;)-

Now, for the real reason you all clicked on this link.

What you will need:

Pasta Sauce, your favorite or Click Here for the House Red Sauce

Favorite Pasta or try your hand at Fresh Pasta

Fresh mozzarella

Parmesan or Pecorino Romano

2-4 Green Tomatoes, you want firm close to turning red, but not rock hard

1/2 cup of buttermilk

2 eggs

1 cup of flour

1/2 cup of cornmeal

1/2 cup of panko or bread crumbs (unseasoned)

2 teaspoons of kosher salt

Vegetable oil, enough to fill 1 inch of oil in your frying pan

Let’s start with the tomatoes. You can bread these earlier in the day and leave in the refrigerator until ready to fry up for dinner. This actually helps with the clean up after dinner or reduces prep time when you have guests over.

1. Cut the tomatoes into nice size slices.

2. Whisk the eggs and buttermilk together in one bowl.

3. Place flour in a second bowl.

4. Mix together the cornmeal, panko and salt in a third bowl.

Dip the tomato into the egg wash, then into the flour. Shake off excess flour and dip the tomato slice into the egg mixture again. Take that slice to the third bowl and cover the tomato with the cornmeal mixture and press it into the tomato slice. Transfer the slice to a clean plate and repeat with remaining slices.

At this point, refrigerate the slices for up to 4-6 hours or get ready for the frying pan.

Above is the aftermath of frying up the maters. Simply add about an inch of oil to your favorite heavy pan and heat over medium-high heat. If you have a thermometer, this is a good time to use it. You want about 350 degrees. If you don’t have a thermometer, when the oil starts to shimmer and the water you flick on the surface dances, your oil is ready for the maters.

Add a few slices, be sure not to overcrowd the oil, and cook for about 1-2 minutes or until the bottom is golden brown. Carefully flip the mater and cook for an additional 1-2 minutes. Transfer the tomato to a paper towel lined plate and sprinkle with salt.

To finish up the rest of the meal;

1. Cook the pasta noodles per box instructions before you start frying. You can keep those warm while you fry up the tomatoes. If you are using fresh pasta, get the water boiling during frying, but wait to cook the noodles until the maters go under the broiler.

2. Heat up your favorite sauce.

3. Turn the broiler on high heat.

All your components are ready for assembly.

1. Add a layer of sauce to the bottom of a casserole dish or oven safe dish with high walls.

2. Top the sauce with a layer of the fried green tomatoes.

3. Top each tomato with more sauce, mozzarella cheese and shredded Parmesan.

Place the pan under the broiler until the mozzarella is bubbly and lightly brown. Above is the after photo from the broiler. Someone in the house couldn’t wait for me to snap a pic, so you get a photo of half the maters gone.

Pile a plate with some pasta, top with a few slices of the tomatoes and more Parmesan and some fresh basil.

Any unused fried green tomatoes will keep in the fridge. They aren’t as good as the day they were fried partly because the crust tends to fall off. However, reheat under the broiler until crispy. I like to top them with eggs and a spicy sauce for breakfast or use it as my tomato on a burger. Below is a picture of leftover fried green tomatoes topped with a poached egg and charred corn tomato relish and a chipotle aioli.