Got to Be NC
Recipe by: Lisa Prince

Crispy Tomatoes with Marinara

This can be served as a side or an appetizer. To make it an entrée; serve with a salad and pasta topped with marinara.

Servings: 8
Cook Time: Prep Time: 20 minutes; Total Time: 35 minutes
Meal Type: Appetizer
NC Ingredients: Tomato, Basil

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Ingredients

2
to 3 large tomatoes cut into ¼ inch slices
1/2
cup all-purpose flour
1
tsp. salt
1/2
tsp black pepper
2
large eggs, lightly beaten
2
TBSP. cold water
1
½ cups panko bread crumbs
1/2
cup finely grated Parmesan cheese
2
tsp. dried Italian seasoning
1
tsp. lemon zest
1/2
tsp. granulated garlic
8
slices provolone cheese
1
cup fresh basil leaves
1/8
cup balsamic vinegar
1/2
cup marinara sauce
Vegetable or Peanut oil for frying

Directions

Preheat oven to 400 degrees. Stir together the first 3 ingredients on a shallow dish. In a bowl, whisk together eggs and water. In another shallow dish, combine panko and next 4 ingredients.

Season tomato slices with salt and pepper. Then dredge the tomato slices in flour mixture; dip in egg mixture, and dredge in panko mixture.

Pour oil to a depth of ¾ inch in a large skillet. Fry tomato slices in two batches, in hot oil over medium-high heat 2 to 2 ½ minutes on each side or until browned. Drain on a paper towel or wire rack.

Place tomato slices in a single layer on parchment paper-lined baking sheet; top each with 1 provolone slice and bake for 3 to 5 minutes or until cheese is melted.

Drizzle with balsamic vinegar and top with a basil leaf. Serve with marinara sauce for dipping.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.