Delicious Southern, Parmesan Fried Green Tomatoes

By Michael Harris-Arzon, The Simplistic Professional


Deep in the south there are certain recipes that most people would never dare to touch, let alone change or adapt.  For years, I believed that you can’t mess with perfection, until I decided to make fried green tomatoes with a black pepper  parmesan crust.  They are so devine that I can’t see going back.  Traditions are meant to adapt with the times and this is one of those instances.


  • 3 Large Green Tomatoes
  • 4 Large Eggs
  • 2 Tbs. Water
  • 2 Cups Panko Bread Crumbs
  • 1 Cup Parmesan Cheese,  Grated
  • 2 Tbs. Cracked Black Pepper
  • Salt
  • Splash of Vegetable Oil
  • Splash of Olive Oil


  1. First wash your green tomatoes.  Slice them into 1/2″ thick slices.  Lay out your slices of green tomato on a sheet pan lined with paper towels.  Lightly sprinkle each slice (both sides) with salt.
  2. In a small, baking dish, add your 4 eggs and 2 tbs. of water.  Beat with a fork until lightly frothy.
  3. In another small, baking dish add your Panko bread crumbs, parmesan cheese and 2 tbs. cracked black pepper.  Mix together with a fork until combined.
  4. In a large skillet, add a splash of vegetable oil and a splash of olive oil.  Heat up over medium-high heat.
  5. Once the oil is hot, bread your green tomato slices by dipping in the egg wash, then dredge it through the bread crumb mixture covering both sides.
  6. Add to your hot oil and fry until light brown on the bottom then turn your tomatoes over to brown on the other side.
  7. Once golden brown on both sides, remove and place on a plate lined with paper towels to drain excess oil.
  8. Serve as part of a meal or can be served as an appetizer.  Which ever you choose, enjoy this updated southern classic dish!

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