Classic seasonal favorite made healthier with a baked version.
Ingredients
1½poundsgreen tomatoesabout 3 large green tomatoes
⅓cuplow-fat buttermilk
1teaspoonhot sauce
½cuppanko bread crumbs
¼cupground flax meal
¼cupreduced-fat Parmesan cheese
½teaspooncayenne pepper
¼teaspoononion powder
¼teaspoongarlic powder
¼teaspoonpaprika
saltto taste
black pepperto taste
Instructions
Preheat the oven to 400 °F and lightly coat a baking sheet with nonstick cooking spray and set aside.
Slice the tomatoes into twelve ¼-inch to ½-inch slices.
Set up two shallow bowls. Fill one bowl with the buttermilk and hot sauce. In the other bowl, combine panko, flax, Parmesan, cayenne pepper, onion powder, garlic powder, paprika, salt, and pepper, and mix together.
Dip each tomato slice in the buttermilk mixture, allow the excess to drip off and then transfer to the Panko mixture and lightly press breadcrumbs on the tomato on both sides.
Arrange tomato slices in a single layer on baking sheet and bake for 25-30 minutes, flipping halfway through.