Oven-Fried Green Tomato Caprese Recipe with Balsamic Reduction
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Oven-Fried Green Tomato Caprese Recipe with Balsamic Reduction is jaw-dropping-ly good!
However, there’s nothing truly “fried” about these oven-fried green tomatoes which makes them healthy-ish! I dredged plump green tomatoes in flour and Japanese breadcrumbs then baked them until crisp.
This classic salad combination of sliced ripe tomatoes, mozzarella cheese, and basil leaves gets a Southern flair with ‘fried’ green tomatoes. They’re actually baked but still have that crunch on the outside minus all the fat calories from frying!
I drizzled a balsamic reduction over this elegant salad to kick up the flavor even more. They were delicious!!
Oven-Fried Green Tomato Caprese Recipe with Balsamic Reduction
I know me and I’d make myself a huge helping of this and have it as my meal, for a more reasonable portion stack or layer three slices of each for a tasty appetizer or side salad. It would make such a great presentation and starter when entertaining. I foresee serving it to the supper club very soon!
Panko-crusted baked green tomato slices are crispily contrasting nicely with creamy, fresh mozzarella cheese.
One important tip, you may be thinking that you can’t have this if you don’t grow your own tomatoes. Not true. My grocery store sells green tomatoes. Yay!!
Click here for Balsamic Reduction
While you’re here, check out these recipes
- Panko Crusted Baked Fried Green Tomatoes with Lulus Wow Sauce
- Panko Baked Cauliflower Bites
- 16 Homemade Energy Bars/Balls
Oven-Fried Green Tomato Caprese Recipe with Balsamic Reduction
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Save To Your Recipe BoxIngredients
- 2 large green tomatoes sliced
- ¼ teaspoon salt
- 2 large eggs beaten
- 1 cup whole grain or regular panko bread crumbs
- 16 ounces balls fresh mozzarella sliced
- 8 medium basil leaves
- balsamic reduction
Instructions
OVEN FRIED GREEN TOMATOES
- Preheat oven to 400 degrees F.
- Line a sheet tray with parchment paper or aluminum foil.
- Place panko in a shallow bowl.
- Add eggs to another bowl.
- Slice tomatoes and pat dry.
- Sprinkle tomato slices evenly with salt.
- Dredge tomato slices in egg then in panko to coat evenly.
- Place on sheet tray.
- Bake 30 minutes at 400 degrees F.
- Remove and cool on a wire rack.
ASSEMBLE
- Layer in this order baked tomato slices, fresh mozzarella, basil leave, repeat.
- Drizzle with balsamic reduction (see link in post)
Nutrition
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