Fried Green Tomato Caprese

Summer has pretty much drawn to a close and there are a ton of amazing fall ingredients available. I still had some green tomatoes so I made this recipe to close out summer. Fall is my favorite season and my Pinterest is brimming with fall recipe plans, the next few months will be really fun here are Vegetarian & Cooking!

Recipe from Diane, A Broad.

-3 green tomatoes, sliced into 1/2-inch thick rounds
-1 large egg, beaten
-1 cup bread crumbs
-1/4 cup medium grind cornmeal
-1/4 cup flour
-1 teaspoon salt
-1/2 teaspoon pepper
-1/8 teaspoon cayenne pepper
-olive oil or non-stick spray for baking
-12 ounces fresh mozzarella, sliced into rounds (ideally the same size as the tomatoes)
-6 tablespoons of pesto
-balsamic reduction for drizzling

Place the tomato slices on a paper towel covered plate. Lightly salt both sides of each tomato slice to draw out excess water so they don’t get all soggy after baking. Let them sit for about 30 minutes, pat dry with paper towels.

In a large bowl, combine bread crumbs, cornmeal, flour, salt, pepper, and cayenne and stir to combine. Beat the egg in a small bowl. Coat each slice of tomato in the egg, then in the bread crumb mixture, press each tomato to make sure the coating sticks. Place the breaded tomato slices on a greased baking sheet. Repeat with the rest of the tomatoes.

Bake for 25-30 minutes at 425, until golden brown and crispy.

Allow the tomatoes to cool slightly. And then assemble the caprese stacks by alternating tomatoes and mozzarella, spread the pesto between layers (as much or as little as you'd like). Drizzle with the balsamic reduction.

I thought this was good, but it didn't wow me. The original post called for fresh basil leaves, but I find their flavor to be overwhelming, so I substituted pesto instead. I think this was an interesting concept, maybe I would have liked it better if the tomatoes had been fried as opposed to baked. 


  1. Tomato caprese is one of my favorite Italian dishes and I've been looking for a lot of variations on it. That has to be the most original I've found yet. It looks so delicious. I'm definitely trying that out. Thank you so much for sharing that lovely recipe! Happy cooking!

    Megan Anderson @ Cafe Fina

    1. Thanks for stopping by to comment, let me know if you try this recipe! It was a nice spin on the traditional caprese, I'm always a sucker for fried green tomatoes.


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