Last night marked the beginning of a new day at the Fagan abode. We harvested our first batch of arugula from our fall garden. In honor of this great day, I made a dinner filled with garden fresh produce, and I must say it earned rave reviews from the entire family.
Our meal consisted of a bed of organic pasta (not homemade I’m afraid to say 😦 ), topped with local sausage, the last of our tomato harvest, regional feta cheese, and finished with a large handful of the peppery arugula from our brand-new garden beds. I dressed the entire dish with a drizzle of organic olive oil, a splash of aged balsamic, and a bit of sea salt. Yummy.
We have a LOT of green tomatoes this year. A lot. So, last night I gave fried green tomatoes a shot. But instead of serving them up Southern-style, I decided to do a play on eggplant Parmesan. Instead of eggplant, I used some of those green tomatoes covering my countertop.
Italian-Style Fried Green Tomatoes
-Slice 8-10 green tomatoes and set aside.
-Scramble 3 eggs in a small shallow bowl and set aside.
-In a large shallow bowl, mix together 1/2 cup all purpose flour, 1/2 cup corn flour, 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 teaspoon salt, 1/2 teaspoon ground pepper, 1 tablespoon garlic powder, 1 teaspoon onion powder. Set aside.
-Pour about 1/2 inch of oil in the bottom of a frying pan (I used an organic, non-GMO canola oil.). Heat the pan until very hot.
-Dip each tomato slice in the egg, then the dry mixture and then place in the hot oil. Allow to cook until brown, flip and cook the other side until brown. Remove the fried slices from the hot oil and allow to rest on a paper towel for a few seconds before plating.
I served my fried green tomatoes on a bed of pasta, topped with my homemade tomato sauce and freshly grated Parmesan cheese. Enjoy!