Baked Tomato Parmesan
Oh my! I can’t believe it took me so long to think of this recipe. I love chicken parmesan and mushroom parmesan but recently I thought of how tasty tomato parmesan would be. I decided to give it a try for lunch today. I coated thick tomato slices with Italian panko crumbs mixed with grated Parmesan then baked them until golden brown. I then topped each one with a dollop of marinara sauce then some fresh mozzarella and baked them until the cheese was melted and gooey. I added some fresh basil right before serving with additional Parmesan on the side. They were SO GOOD! I loved the combination of the crisp panko crust on the tomatoes with the sweet marinara and gooey cheese. My kids ate the last couple when they got home from school and loved them too. Baked tomato parmesan will definitely be making another appearance on my table soon.
How to Make Baked Tomato Parmesan
Preheat the oven to 425 degrees (convection bake if you have it). Line a baking sheet with tinfoil. Coat with olive oil cooking spray.
Pour the flour on a plate and season with sea salt, freshly cracked pepper, and garlic powder, to taste; mix well.
Crack an egg into a bowl; beat well.
Pour the Italian seasoned bread crumbs on a plate then add the freshly grated Parmesan cheese; mix well.
Dredge the tomato slices completely in the flour, next dip slices in the egg, lastly coat the tomato slices evenly with the Parmesan panko crumbs mixture. Place the coated tomato slices a few inches apart on the prepared baking sheet. Lightly spray the olive oil cooking spray over the top of each tomato.
Place into the oven and bake for 8-10 minutes, or until golden brown. Side Note: If you don’t have a convection bake setting on your oven, you may need to carefully flip the tomatoes over to brown both sides. Remove from the oven.
Spoon a dollop of marinara on the center of each tomato followed by some fresh mozzarella cheese.
Place back into the oven for a few minutes to allow the cheese to melt. Remove from the oven and serve with fresh basil on top and freshly grated Parmesan on the side. Enjoy.
Ingredients
- ⅓ cup flour
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 1 egg well beaten
- 1 cup Italian panko crumbs
- ¼ cup Parmesan grated + more for serving
- 2 tomatoes sliced thickly
- Marinara sauce
- Mozzarella sliced
- Fresh basil
Instructions
- Preheat the oven to 425 degrees (convection bake if you have it). Line a baking sheet with tinfoil. Coat with olive oil cooking spray.
- Pour the flour on a plate and season with sea salt, freshly cracked pepper, and garlic powder, to taste; mix well.
- Crack an egg into a bowl; beat well.
- Pour the Italian seasoned bread crumbs on a plate then add the freshly grated Parmesan cheese; mix well.
- Dredge the tomato slices completely in the flour, next dip slices in the egg, lastly coat the tomato slices evenly with the Parmesan panko crumbs mixture.
- Place the coated tomato slices a few inches apart on the prepared baking sheet.
- Lightly spray the olive oil cooking spray over the top of each tomato.
- Place into the oven and bake for 8-10 minutes, or until golden brown.
- Side Note: If you don't have a convection bake setting on your oven, you may need to carefully flip the tomatoes over to brown both sides.
- Remove from the oven.
- Spoon a dollop of marinara on the center of each tomato followed by some fresh mozzarella cheese.
- Place back into the oven for a few minutes to allow the cheese to melt.
- Remove from the oven and serve with fresh basil on top and freshly grated Parmesan on the side. Enjoy.
Such a pretty and creative recipe! That crust is totally irresistible.
I really like the way you prepared these tomatoes.
How clever are you! I can’t wait to make these, they are a perfect side for so many dishes.
It’s still relatively warm around here so there are still some really good tomatoes lurking. Love this as an easy veggie side!
Looking very good Pam
what a GREAT idea! this is extremely clever and delicious to boot–i’ll definitely be parming tomatoes next! 🙂