Ingredients with Measurements:
- 4 medium-sized tomatoes
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice the tomatoes into 1/2-inch thick rounds and set aside.
3. In a mixing bowl, combine the grated parmesan cheese, breadcrumbs, flour, garlic powder, oregano, salt, and black pepper. Mix well.
4. In another mixing bowl, beat the eggs.
5. Dip each tomato slice into the beaten eggs, then coat with the parmesan mixture.
6. Place the coated tomato slices onto the prepared baking sheet.
7. Drizzle the olive oil over the tomato slices.
8. Bake the tomatoes for 15-20 minutes, or until the crust is golden brown and crispy.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 219
- Fat: 12g
- Carbohydrates: 19g
- Protein: 10g
- Fiber: 3g
- Sugar: 4g
- Sodium: 673mg
Substitutions for ingredients:
- Instead of parmesan cheese, you can use any other hard cheese such as pecorino romano or asiago.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed crackers.
- Instead of flour, you can use cornstarch or almond flour.
Variations:
- Add some chopped fresh herbs such as basil or parsley to the parmesan mixture for extra flavor.
- Use cherry tomatoes instead of regular tomatoes for bite-sized appetizers.
- Top the baked tomatoes with some fresh mozzarella cheese and broil for a few minutes for a Caprese-style twist.
Tips and tricks:
- Make sure to slice the tomatoes evenly so that they cook evenly.
- Use a fork to dip the tomato slices into the beaten eggs to avoid getting your fingers messy.
- If the crust is not crispy enough, broil the tomatoes for a few minutes after baking.
Storage instructions:
- Store any leftover Parmesan Crusted Tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the leftover tomatoes, place them on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Parmesan Crusted Tomatoes on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs such as basil or parsley
- Lemon wedges
Pairings:
- Serve the Parmesan Crusted Tomatoes as a side dish with grilled chicken or fish.
- Pair them with a simple green salad for a light and refreshing meal.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant
- Roasted potatoes or sweet potatoes
- Garlic bread or focaccia
Troubleshooting advice:
- If the crust is not sticking to the tomatoes, make sure to pat the tomato slices dry with a paper towel before dipping them into the beaten eggs.
Food safety advice:
- Make sure to wash the tomatoes thoroughly before slicing them.
- Store any leftover tomatoes in the refrigerator and consume within 3 days.
Food history:
- The origins of Parmesan Crusted Tomatoes are unclear, but it is a popular appetizer and side dish in many Italian-American restaurants.
Flavor profiles:
- The Parmesan Crusted Tomatoes are savory, crispy, and cheesy with a hint of garlic and oregano.
Serving suggestions:
- Serve the Parmesan Crusted Tomatoes hot and crispy for the best flavor and texture.
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Region: Italian