(Fresh graffiti eggplant from the Farmer’s Market!  Quick Eggplant Tip: For tender, delicious eggplant, dice up and sprinkle with salt and allow to sit for roughly 30 minutes before sautéing).

pesto pasta

green tomatoes

fried green tomatoes

fried green tomatoes

fried green tomatoes


fried green tomatoes

Fried Green Tomatoes

Yield: 2-3 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 2 green tomatoes
  • unbleached all purpose flour
  • zest of 1/2 lemon
  • 2 eggs, lightly beaten with fork
  • kosher salt
  • freshly ground black pepper
  • panko breadcrumbs
  • safflower/canola oil, for frying


  1. Slice tomato into 1/2” thick slices. Pat on paper towel to dry slightly.
  2. Set up breading station (use wax paper for a quick clean-up), with flour + zest mixture, egg wash (seasoned with salt and pepper), and panko breadcrumbs.
  3. Meanwhile, add oil to sauté pan (a thin layer covering bottom—roughly 1/4 – 1/2”) and heat over medium high heat.
  4. Right before pan-frying, lightly coat each slice of green tomato in flour, then dip in egg wash, and coat with panko breadcrumbs.
  5. Place gently in sauté pan, searing each side for roughly 1-2 minutes, or until golden brown.
  6. Remove and place on rack—sprinkle with sea salt and serve immediately with a wedge of lemon!
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 39Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 42mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 1g

A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.

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All of this (plus more…I eat a lot) was quickly devoured!

P.S. Does that smudge of pesto on the plate above bother anyone else but me? —> OCD.