by way of my cousin Linda! They are outstanding!
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch dish |
Ingredients
- 2 eggs
- 4 cups Italian-seasoned bread crumbs
- 10 green tomatoes, sliced 1/2-inch thick
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- ½ teaspoon dried basil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg, then coat with bread crumbs. Arrange in a single layer on the prepared baking sheets.
- Bake in the preheated oven until golden, about 5 minutes per side.
- Pour 3 cups spaghetti sauce into the bottom of a 9×13-inch baking dish. Top with a layer of tomato slices. Layer with 1/2 of the mozzarella and 1/2 of the Parmesan. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella, and Parmesan. Sprinkle basil on top.
- Bake in the preheated oven until golden brown, about 35 minutes.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 7 g |
| Protein | 24 g |
| Saturated Fat | 7 g |
| Sodium | 1675 mg |
| Sugars | 20 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I actually used green tomatoes and eggplant for this dish. Big hit here at our house!
So delicious and easy! A nice change from eggplant parmesan. Will definitely make it again!
I pan fried the tomatoes to give it that extra crispy texture and it absolutely blew me away. I lightly salted the tomatoes after slicing to absorb some moisture but I absolutely can wait to make this again !
I cut the recipe in half so it served 4-5 people. Served it over angel hair pasta that I had added garlic, butter and parmesan tossed together
This was perfect, I had so many green tomatoes that came out of my garden when I cleared it. This used almost all of them and loved the way this tasted!
This is a great way to use green tomatoes. I used medium size tomatoes in a slightly larger pan and still had some left over, which I used to make fried green tomatoes. So the baking time was longer. I also prebaked them for a little bit longer. Otherwise I followed the instructions as given. It was delicious, and I will definitely make it again.
Added hamburger meat to sauce and sprinkled in some sauteed mushrooms. Also used fresh basil on top . Great recipe. Will make again. Love the fried green tomatoes.
I made this last night for dinner because it’s fall in Seattle and I had some green tomato’s from off the vine. I used corn meal with bread crumbs and flour first then pan fried to make sure they were crispy. Then layered all and baked. Used more parm cheese than told on top and served over thin spaghetti with chicken on the side and it was AWESOME !! I will be doing this more often whenever I can. Thanks Bertholf .
I am picky about my green tomatoes so I did make one change. I fried them in a bit of oil instead of baking. I’ve never had any luck baking them in the past. Plus, I wanted that extra crunch. This turned out really good and much better than eggplant! The tang of the green tomatoes goes perfectly in this. Definitely a keeper! Be sure to use a sauce you are familiar with and like.