Baked “Fried” Green Tomatoes

I made Fried Green Tomatoes for my book club and they were a hit!  I wondered, though, if there wasn’t a way to make them healthier by baking instead of frying.  I turned to the internet and found a few recipes – one from looked especially promising.  I tweaked it a little to include cornmeal from my original recipe, and they were a hit with my family.  Here’s what I came up with:


  • 4 large firm green tomatoes
  • 1 cup all-purpose flour
  • 1 tsp. Kosher salt (plus more for sprinkling)
  • 1/2 tsp. pepper
  • 1 cup plain Greek yogurt
  • 1 egg
  • 1/2 cup buttermilk
  • 1  cup Panko bread crumbs
  • Olive oil spritzer bottle
  • 1 cup cornmeal


  1. Slice tomatoes 1/3 inch thick.
  2. In a small bowl, mix flour, 1/2 cup cornmeal, salt, and pepper.  In a second bowl, mix egg, yogurt and buttermilk.  Mix Panko and 1/2 cup cornmeal in third cup (add a little kosher salt to this, too ~1/4 tsp).  May need to mix up more of this 3rd bowl.
  3. Coat tomatoes with the flour mixture, then the yogurt-buttermilk mixture, then the Panko mixture.
  4. Place coated tomatoes on a cookie sheet that has been sprayed well with PAM.  Spritz olive oil on both sides of tomatoes.
  5. Bake in 350 degree F oven for about 7 minutes on one side, and then flip them over and bake for another 5-7 minutes.
  6. Transfer to a plate.  Sprinkle with extra salt and serve warm.

Serving suggestions:

  • Mix together 2 parts olive oil mayonaise, 1 part ketchup, and 1 part honey
  • White balsamic glaze
  • Horseradish Cream Spread



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