Oven-"Fried" Green Tomatoes

For those of you who have never tried them, Fried Green Tomatoes are really quite good! I first had them at Salishan Lodge on the Oregon Coast and was pleasantly surprised at how tasty they were. I rarely fry anything; this is a lower fat version that still yields a nice crusty coating.

Oven-"Fried" Green Tomatoes

4 to 6 green tomatoes, sliced 1/4-inch thick
1 beaten egg
3 slices whole grain bread, torn into pieces (or cracker crumbs or croutons)
2 tablespoons butter
a 1-ounce chunk of parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
a few grinds of pepper

Preheat the oven to 425 degrees.

In a food processor, combine the bread, butter, cheese, Italian seasoning and salt. Pulse until well-combined and crumbly. Place in a shallow bowl or pie pan. Dip each tomato slice in the beaten egg and then in the bread & cheese crumbs, coating both sides well. Place on a parchment-lined or lightly-buttered shallow pan. Bake for 25 to 30 minutes until tomatoes are tender and crust is golden brown. Serve immediately.

Any leftovers can be reheated in a dry, non-stick pan until heated through. Microwaving would make for a very soggy crust.