Green tomatoes don’t get the praise of their riper brethren but they taste terrific when prepared well. With a low fat buttermilk coating and blended breading, they satisfy without overdoing it on the processed carbs and calories.
- 4-5 medium green tomatoes, thinly sliced
- 2-3 cups low fat buttermilk
- 1/2 cup buckwheat flour
- 1/2 corn meal
- 1/2 pastry flour
- Salt and pepper to taste (about 1 tsp ea.)
- 2 cups marinara sauce
- 1/2 cup buffalo mozzarella cheese
- 1/2 cup ricotta cheese
- 1/2 cup parmesan cheese
- Olive oil
Pour buttermilk into a bowl, over tomato slices, and marinate for at least one hour. While the marinade is doing its thing, blend flours and salt and pepper.
Prep your other ingredients as well (measure out the cheeses, slice the mozzarella).
In a heavy flat bottomed skillet, over high heat, drizzle olive oil. Dredge tomato slices into the flour mixture, coat quickly and brown on both sides. Cool on a plate with a paper towel for oil absorption. You have to do this part in batches, adding a little oil when needed and using the paper towel to remove excess coating that gets left in the pan.
Preheat the oven to 375 degrees. Coat the bottom of a square baking pan and spread a thin layer of marinara sauce into it. Create a lower tomato layer, trying to minimize the gaps between pieces of tomato. Add dollops of ricotta, then slices of mozzarella and finally Parmesan cheese. Repeat.
Bake for 45 minutes or until bubbly on top. Cool for about 10 min then serve with a side of pasta and/or salad.