Oven "Fried" Green Tomatoes

The traditional Southern dish of Fried Green Tomatoes, of course, is like many other Southern delicacies, batter dipped and deep fried.  Green tomatoes are difficult to find in the stores as a rule because most people don't know what to do with them.  But I occasionally see them and when I do, I take the opportunity to have them prepared in a healthier, low-carb, low-fat way.  These are great as a side dish or as an appetizer.

Ingredients
3 green tomatoes, sliced into 3/4 inch slices (about nine slices)
3 egg whites, beaten to a froth
1/2 cup pork rinds
1/2 cup Parmesan cheese (like, the Kraft green can)
 2 tbsp dried parsley
1/2 tsp garlic powder
1/2 paprika
1/2 black pepper
1/4 tsp dried ground thyme
non-stick cooking spray (like, Pam)
salt to taste

The Recipe
Pulse the pork rinds in a food processor until pulverized to a consistent granular state, then combine with the Parmesan cheese, parsley, garlic power, paprika, black pepper and thyme.  Don't put any salt into the mixture.  Using a wire whip, mix all the dry ingredients so they are evenly distributed.  Lay out the dry mixture on a flat surface, like a paper plate.

Pre-heat the oven to 450 degrees.

Dip the tomato slices in the egg whites to coat, then lay each slice into the dry mixture.  Press to coat, then turn the slice over and repeat.  Ensure each slice is thoroughly coated with the dry mixture.

Lay the slices out evenly in a single layer onto a cookie sheet or sheet pan that has been thoroughly coated in the non-stick spray.  And this step is important:  give each side of the tomato slice a careful shot of the cooking spray.  Do it so that you don't blow off the coating, but putting some additional fat content into the coating is what will make your tomatoes crispy and browned, not burnt.

Cook for seven minutes, then flip over each tomato slice.  Cook for another six to seven minutes for a total cooking time of 13-14 minutes.  Go a couple minutes more if needed until the tomato slices are golden browned.

Hit each slice with some salt when they come out of the oven.

The traditional dipping sauce is a mixture of about a 1/2 cup of sour cream with 2-3 tablespoons of prepared horseradish, topped with a sprinkle of paprika and black pepper.  But some people like Ranch dressing and even tartar sauce.

One other suggestion is to put some feta or goat cheese on top of each slice, then pop them under the broiler until the cheese melts.  Hit them with some fresh herbs when they come out of the oven such as a chiffonade of basil or sage, or some fresh oregano.