If you like eggplant Parmesan you might like this green tomato version even better. The green tomatoes have a burst of flavor lacking in the egg plant.
Bring a large kettle of water to a boil. Remove from heat and add 10-12 medium green Roma tomatoes. Leave in hot water long enough to to loosen skins. Peel off skins and then slice Peeled tomatoes in slices about 1/4-1/2 inch thick. Pat dry with a paper towel. Set aside.
In a small bowl whip 3 eggs.
In a separate bowl mix 2 cups bread crumbs or cracker crumbs with 1-2 tablespoons Italian seasoning or dry Italian dressing mix.
Spray 2 cookie sheets with non-stick spray. Toast 1/2 cup of the bread or cracker crumb mixer in oven or toaster oven until crunchy. Set aside.
One by one dip the tomato slices in egg and then in the remaining bread or cracker crumbs. Place the dipped tomatoes on the cookie sheets in a single layer.
Place the cookie sheets into a pre-heated 350 degree oven. Bake for 5 minutes, turn slices over and bake for additional 5 minutes on other side.
Spray a 9 x 13 pan with non-stick spray. Pour 1/2 jar of prepared chunky vegetable style spaghetti sauce in the pan and spread with a spatula to cover bottom of pan. Arrange 1/2 of the tomato slices in a single layer on top of the sauce. Sprinkle 1/2 of an 8 oz bag of shredded mozzarella and 1/2 of an 8 oz bag of fresh grated Parmesan cheese over the tomatoes. *Don’t use the powdered stuff. Place the remaining tomatoes in a single layer on top of the cheeses. Spoon the remainder of spaghetti sauce over the tomatoes and top with toasted bread crumbs and remaining cheese. Mozzarella first, and top with Parmesan. Sprinkle top with dried basil.
Place uncovered in the 350 degree oven and bake for 35 minutes. Remove from oven and let cool for 5 minutes before cutting into squares.
TIPS:
- To make bread crumbs dry out several slices of bread. I turn oven to 200 degrees and then turned it off. I place bread slices on cookie sheets and put in the warm oven and leave overnight. When bread is dry, break into pieces and process in an automatic chopper. Make sure it is finely ground without any chinks of bread left behind. Pour into a bowl and season with Italian seasoning.
- If you are going to use crackers, I recommend using pita crackers to make your crumbs. All you need to do is process them in an automatic chopper until finely ground and add the seasoning.