Oven Fried Green Tomato Caprese Recipe with Balsamic Reduction is jaw-dropping-ly good!
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.
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 supper club very soon!
Panko-crusted baked green tomato slices are crispy contrasting nicely with creamy, fresh mozzarella cheese.
Click here for Balsamic Reduction
- 2 large green tomatoes sliced
- 1/4 teaspoon salt
- 2 eggs beaten
- 1 cup whole grain or regular panko bread crumbs
- 2 8- ounce balls fresh mozzarella sliced
- 8 basil leaves
- balsamic reduction
- 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.
- Layer in this order baked tomato slices, fresh mozzarella, basil leave, repeat.
- Drizzle with balsamic reduction (see link in post)
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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