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.

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