Rather than the traditional eggplant Parmesan, I found that using fried green tomatoes gives a better flavor and texture!

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Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
10
Yield:
1 9x13-inch baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg and coat with bread crumbs. Arrange on baking sheets in a single layer.

  • Bake in the preheated oven until golden, about 5 minutes per side.

  • Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer half of the mozzarella cheese and Parmesan cheese on top. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella cheese, and Parmesan cheese. Sprinkle basil on top.

  • Bake in the preheated oven until golden brown, about 35 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

482 calories; protein 24.4g 49% DV; carbohydrates 60.5g 20% DV; fat 16g 25% DV; cholesterol 72.8mg 24% DV; sodium 1675.2mg 67% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2018
I made this last night for dinner because it's fall in Seattle and I had some green tomato's from off the vine. I used corn meal with bread crumbs and flour first then pan fried to make sure they were crispy. Then layered all and baked. Used more parm cheese than told on top and served over thin spaghetti with chicken on the side and it was AWESOME!! I will be doing this more often whenever I can. Thanks Bertholf. Read More
(6)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/14/2018
I made this last night for dinner because it's fall in Seattle and I had some green tomato's from off the vine. I used corn meal with bread crumbs and flour first then pan fried to make sure they were crispy. Then layered all and baked. Used more parm cheese than told on top and served over thin spaghetti with chicken on the side and it was AWESOME!! I will be doing this more often whenever I can. Thanks Bertholf. Read More
(6)
Rating: 4 stars
03/22/2018
I am picky about my green tomatoes so I did make one change. I fried them in a bit of oil instead of baking. I've never had any luck baking them in the past. Plus I wanted that extra crunch. This turned out really good and much better than eggplant! The tang of the green tomatoes goes perfectly in this. Definitely a keeper! Be sure to use a sauce you are familiar with and like. Read More
(3)
Rating: 5 stars
09/25/2019
I cut the recipe in half so it served 4-5 people. Served it over angel hair pasta that I had added garlic, butter and parmesan tossed together Read More
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Rating: 5 stars
08/27/2019
This is a great way to use green tomatoes. I used medium size tomatoes in a slightly larger pan and still had some left over, which I used to make fried green tomatoes. So the baking time was longer. I also prebaked them for a little bit longer. Otherwise I followed the instructions as given. It was delicious, and I will definitely make it again. Read More
Rating: 5 stars
07/21/2019
Added hamburger meat to sauce and sprinkled in some sauteed mushrooms. Also used fresh basil on top. Great recipe. Will make again. Love the fried green tomatoes. Read More
Rating: 5 stars
08/29/2019
This was perfect, I had so many green tomatoes that came out of my garden when I cleared it. This used almost all of them and loved the way this tasted! Read More
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