Fried Green Tomato and Mozzarella Stack

I really stepped outside the fried green tomato box tonight.  I purchased a few green tomatoes at a farmer's market Sunday afternoon and they were just beginning to get a little pink to them.  I knew I wanted to fry them, but decided to try something completely different.

I dipped the slices in an egg and heavy cream mixture and breaded the slices with Italian bread crumbs and then fried them in a little canola oil.  As soon as they came out of the cast iron skillet, I added a layer of sliced mozzarella.  The heat from the tomatoes slightly melted the cheese.  Oh yeah.  These would be perfect as is served with a little marinara on the side.  I went one step further and cooked some pasta, spooned some marinara on top and then added these beauties on top.

4 medium green tomatoes sliced 1/2 inch thick

1 egg

2 T. heavy cream

2 T. Italian bread crumbs

salt and black pepper

a few tablespoons of canola or vegetable oil

sliced mozzarella

In a small bowl, whisk together egg, heavy cream and a little salt and pepper.

Place bread crumbs in a shallow plate.

Dip tomato slices in egg mixture and then place in bread crumbs.  Coat tomatoes well with the bread crumbs and place on a wire rack until all tomatoes are dipped and breaded.

Heat oil in a large cast iron skillet over high heat.  Fry a few tomato slices at a time, turning over when one side has browned.  When tomatoes are cooked and nicely browned, remove from skillet and place on wire rack to drain.  Fry remaining tomatoes.

While the second batch is frying, place a slice of mozzarella on a tomato slice and top with another tomato slice.  Continue until all tomatoes are fried and layered with mozzarella.  

Serve immediately.