Fried Green Tomatoes

http://www.eatingwell.com/recipes/fried_green_tomatoes.html

From EatingWell:  July/August 1998

The perfect way to use up those lingering green tomatoes.

6 servings | Active Time: 25 minutes | Total Time: 35 minutes

Ingredients

• 1/2 cup yellow cornmeal
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 medium green tomatoes, cut into 1/4-inch slices
• 1 tablespoon extra-virgin olive oil, divided

Preparation

1. Preheat oven to 450°F.
2. Combine cornmeal, salt and pepper in a medium bowl. Dredge tomato slices in cornmeal.
3. Brush 1 1/2 teaspoons oil over the bottom of a 12-inch cast-iron or other ovenproof skillet. Heat skillet over medium-high heat until very hot (see Tip).
4. Add half the tomato slices to the skillet in a single layer and cook until browned on one side, about 3 minutes. Turn slices over and transfer skillet to oven. Bake tomatoes for 8 to 10 minutes, or until golden and tender. Transfer to a platter and tent with foil to keep warm.
5. Wipe out skillet and repeat with remaining 1 1/2 teaspoons oil and remaining tomato slices. Serve hot.

Nutrition

Per serving : 83 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 13 g Carbohydrates; 2 g Protein; 2 g Fiber; 399 mg Sodium; 186 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1/2 fat

Tips & Notes

• If you have two ovenproof skillets, cook all the tomatoes at the same time.