Ingredients:
2 large ripe tomatoes, sliced into 1/4-inch thick rounds
1/2 cup breadcrumbs (panko or regular)
1/4 cup grated parmesan cheese
1 tsp dried oregano or basil (optional)
1/4 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil (for frying or baking)
Fresh parsley (optional, for garnish)
Instructions:
Prep the Tomatoes: Slice the tomatoes evenly into 1/4-inch thick rounds and place them on a paper towel to remove excess moisture. Lightly season with salt and pepper.
Prepare the Coating: In a small bowl, mix the breadcrumbs, grated parmesan cheese, dried herbs, garlic powder, salt, and pepper.
Coat the Tomatoes: Dip each tomato slice into the breadcrumb mixture, pressing lightly to ensure it sticks to both sides of the tomato.
Cook the Tomatoes:
For Frying: Heat olive oil in a non-stick pan over medium heat. Fry each coated tomato slice for about 2-3 minutes on each side until golden brown and crispy.
For Baking: Preheat the oven to 400°F (200°C). Arrange the coated tomato slices on a greased baking sheet. Drizzle or brush olive oil over the slices and bake for 10-12 minutes until crispy and golden.
Serve: Once cooked, remove from the pan or oven. Garnish with fresh parsley and serve warm.
Enjoy these crispy tomato slices on their own, or pair them with a dipping sauce like ranch or marinara!