Oven-Fried Green Tomato Recipe

There is so much bad news in the local paper* that I often wonder why I subscribe. Take this morning, for instance, when a sneaky little note in the corner of the front page warned that night temperatures would drop to 24 degrees (F). Oh, I know there are plenty of bigger problems in the world than frozen green tomatoes but I had sort of crossed my fingers that we'd have a long, leisurely autumn since it snowed in June. This is why containers are oftentimes a mountain gardener's best friend.

If you have an abundance of good fresh tomatoes, freeze them whole. Just wash, dry, and put them in freezer bags. They'll retain their flavor ~ great for all sorts of recipes (too squishy for salads.)

OVEN-FRIED GREEN TOMATOES:
[Bake in 400 degree oven]

• 6 green tomatoes, cut in 1/4-inch thick slices
• 2 eggs, beaten
• 2/3 cup skim milk
• 1/3 cup water
• 1.5 cups seasoned bread crumbs
• 1.5 cup Parmesan cheese

Mix beaten eggs, milk, and water in a shallow bowl. Mix bread crumbs and Parmesan in a separate shallow bowl. Dip tomato slices into the egg mixture, then into the bread crumbs. Arrange tomato slices on a cookie sheet and bake uncovered in 400° oven for about 10 minutes. Flip all of the tomatoes, to brown on the other side, and bake for 10 more minutes.