Ingredients
Method
- Rinse the tomatoes under cold water and pat them dry.
- Cut the tomatoes horizontally into 1/2-inch-thick slices.
- Discard the stem ends and carefully remove the seeds using the tip of a sharp knife.
- Whisk the egg lightly in a small bowl.
- Combine the flour, cornmeal, and bread crumbs in a shallow dish.
- Dip each slice into the egg, allow the excess to drip off, and dredge in the bread crumb mixture to coat thoroughly.
- Add 1/2 inch of oil to a skillet and heat over high heat.
- Place the slices in the hot oil, ensuring they are not crowded in the pan.
- Fry until a golden crust develops on the bottom, then flip to cook the other side.
- Use a slotted spatula to transfer the fried tomatoes to a plate lined with paper towels.
- Repeat the frying process for the remaining tomato slices.
- Garnish with salt and shaved Parmigiano-Reggiano before serving.
- Serve the dish while still warm.
Notes
Tomato Selection: I prefer using Roma tomatoes that are still a bit firm to the touch because they hold their shape much better than very ripe ones during the frying process.
Moisture Control: I found that pressing the sliced tomatoes between paper towels for a few minutes before dipping them helps the egg wash and breading stick much more securely.
Breading Texture: My secret for that signature crunch is the cornmeal, but if you want a bit more heat, you can toss a pinch of cayenne pepper into the dry mix.
Frying Technique: I always make sure not to crowd the skillet, as adding too many slices at once drops the oil temperature and leads to a soggy rather than crispy crust.
Finishing Touch: I love using a vegetable peeler to get those wide, thin shavings of Parmigiano-Reggiano because they melt just slightly onto the hot tomato for the perfect bite.
Reheating: If you happen to have leftovers, I recommend popping them into an air fryer or toaster oven for a few minutes to bring back that crunch instead of using a microwave.