Panko and Parmesan Crusted Fried Green Tomatoes

Tomato season is winding down. Don’t throw away those unripe green tomatoes. Turn them into fried green tomatoes topped with fresh mozzarella cheese and chopped basil and finished with a balsamic glaze.

Summer is coming to an end with the cooler nighttime temperatures. Time to pick the tomatoes rather then have them succumb to frost. I’ve picked off all the green fruit because it would be a shame to have to toss the tomatoes just because they are green.

Panko and Parmesan Crusted Fried Green Tomatoes homeandplate
  • 10-15 minutes
  • 1 Servings
  • 1 cals


  • 4-6 medium green tomatoes
  • 1/2 cup Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • Salt & pepper
  • 1 cup canola oil
  • Fresh mozzarella cheese, thinly sliced
  • 6–8 basil leaves, chopped
  • Balsamic glaze
  • 2 eggs


  1. see Home & Plate
See Recipe
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