I love to use fresh parmesan and grate it myself. It is waaaay better than the “shaky” kind of parmesan cheese in a jar but, it is up to you. This is such an easy dish to make you will want to make it often. Safflower oil is a good “high heat” oil but, you can use olive oil (it will just lose some of it’s benefits) You can do it in an iron skillet or non-stick skillet.
Ingredients & Directions:
1/4 High Heat Oil
1/2 TSP Sea Salt (Pink is best)
1/2 TSP Black Pepper
1 Large Egg
1 TBS Heavy Cream
1/2 Cup Almond Flour (just take dried raw almonds and blend in coffee grinder or magic bullet until flour)
Green Tomatoes, sliced 1/2 inch thick
1/2 Cup Parmesan Cheese
- Sprinkle sliced tomatoes with salt and let sit for about 5 minutes while you prepare the rest of the recipe.
- Whisk together egg and heavy cream in a small bowl.
- In another bowl, mix together the almond flour, parmesan cheese and pepper. Heat oil over medium high heat in large non- stick skillet.
- Dip each slice of tomato into the egg, then into the flour mixture.
Coat evenly the place in the hot oil to brown for about 4 minutes each side. Drain on paper towels.