Baked Tomato Parmesan
Equipment
- Baking Sheet
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. Use the convection setting if possible. Line a baking sheet with foil or parchment. Coat it with olive oil cooking spray.
- Prepare a dredging station by pouring the flour onto a shallow plate and seasoning it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
- Crack an egg into a bowl and 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 the slices in the egg, and 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 some olive oil cooking spray over the top of each tomato.
- Place in the oven and bake for 8-10 minutes, or until golden brown. Side Note: If you don't have a convection bake setting, you may need to flip the tomatoes over to brown both sides.
- Remove from the oven.
- Spoon a dollop of marinara in the center of each tomato, followed by fresh mozzarella cheese.
- Place back in the oven for a few minutes to allow the cheese to melt.
- Remove from the oven and serve immediately, topped with fresh basil and freshly grated Parmesan on the side. Enjoy.