4-6 Green Tomatoes-medium to large size, sliced ¼” thick
1 Tbsp. Kosher Salt
½ tsp. Black Pepper
1 ¼ Cups Panko Bread Crumbs
1 tsp. Fresh Thyme
2 tsp. Fresh Garlic-minced finely
¾ Cup White Cheddar Cheese-grated
¼ Cup Melted Butter or Canola Oil
•Preheat oven to 375°f. Place sliced tomatoes in a colander and sprinkle with salt and black pepper, toss evenly to coat but do not mash tomatoes. Place colander over a bowl or in the sink and allow the salt to remove excess liquid for about 10 minutes to remove excess water from the tomatoes.
•In a bowl, combine the bread crumbs, thyme, garlic, cheddar and melted butter or oil. Toss evenly to coat. Add half of the sliced, drained tomatoes to the casserole, spreading evenly. Sprinkle an even layer of bread crumb mixture over the top. Top with the remaining tomatoes and then a final layer with the remaining bread crumb mixture. Place on a baking sheet and bake for about 30 minutes until bubbly and the bread crumb mixture is a deep golden brown. Let cool 15 minutes or more and serve. Great served with a vinaigrette dressed salad. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
Green Tomato Casserole with White Cheddar