Oven-Fried Green Tomatoes

A plate of oven-fried green tomatoes with dipping sauce

The Spruce Eats / Ali Redmond

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
153 Calories
3g Fat
25g Carbs
7g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 153
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 53mg 18%
Sodium 90mg 4%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 7g
Vitamin C 22mg 110%
Calcium 78mg 6%
Iron 2mg 10%
Potassium 296mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The 1991 movie "Fried Green Tomatoes" inadvertently conferred credit for this garden treat on the South, but old cookbooks prove the presence of fried green tomatoes on dinner tables in Northern climates—where shorter growing seasons often left gardeners with a crop of green tomatoes—long before the dish made its cinematic debut.

Ironically, it's hard to find green tomatoes in grocery stores outside of the South but check your local farmers' market, especially in the fall. If you're a home gardener, harvest any unripe tomatoes before the first cold snap. Just don't confuse unripe green tomatoes with green heirloom varieties, which ripen without turning red. You want the firm texture and tangy acidity of an unripe tomato; the heat of the oven coaxes out the juice and underlying sugars for a perfect sweet-tart balance.

Classic recipes for fried green tomatoes call for pan-frying in plenty of oil, but this lighter and healthier version makes a versatile appetizer, the basis for a light lunch, or an outside-the-box dinner side dish.

Ingredients

  • 4 to 6 green tomatoes, unripe, cut into 1/4 inch slices

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 large eggs, beaten

  • 2/3 cup evaporated milk

  • 1/3 cup water

  • 1 1/2 cups all-purpose flour

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make oven-fried green tomatoes

    The Spruce Eats / Ali Redmond

  2. Preheat the oven to 400 F. Sprinkle both sides of the tomato slices with salt and pepper.

    A cutting board with slices of green tomatoes with salt and pepper

    The Spruce Eats / Ali Redmond

  3. Mix the beaten eggs, evaporated milk, and water in a shallow bowl.

    A bowl of eggs, evaporated milk, and water

    The Spruce Eats / Ali Redmond

  4. Sift the 1 1/2 cups of all-purpose flour into another shallow bowl or pie plate.

    A sifter with sifted flour in a pie dish

    The Spruce Eats / Ali Redmond

  5. Dip each tomato slice first in the egg mixture then dredge it in the flour.

    Slices of green tomato in egg wash and flour

    The Spruce Eats / Ali Redmond

  6. Dip each slice into the egg a second time and then dredge it in the flour again. Arrange the tomato slices on large, well-greased or parchment-covered rimmed baking sheets. The tomato slices should not touch each other.

    Battered green tomato slices on a parchment-lined baking sheet

    The Spruce Eats / Ali Redmond

  7. Bake uncovered for 20 minutes, flipping the slices halfway through the cooking time.

    A baking sheet of baked green tomatoes

    The Spruce Eats / Ali Redmond

How to Serve

  • Oven-fried green tomato slices pair deliciously with pimento cheese spread, make an unexpected base for an eggs Benedict, or deliver juicy flavor stuffed in a po'boy bun. 
  • Layer oven-fried green tomatoes with slices of fresh mozzarella and torn basil leaves dressed with balsamic vinegar and olive oil and seasoned with sea salt for a creative take on a Caprese salad.
  • Try them as the T in a BLT, on top of a burger, or sandwiched in a grilled cheese.
  • Or keep things simple (and classic) with a cool side of buttermilk dressing for dipping piping hot slices just out of the oven.

Recipe Variation

  • For a crunchier coating, use seasoned bread crumbs, cornmeal, or crushed corn flakes on the second dip, mixed with a little Parmesan cheese, if desired.