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Fried green tomatoes are an obviously good way to use up your tomatoes ahead of the first frost. Substituting green tomatoes for, say, eggplant, in parm format, takes the dish fully over the top.

Fried Green Tomato Parm

6-8 medium green tomatoes, sliced c. 3/8″ thick
1 c. flour
1/2 c. corn meal
1/2 c. panko
2 tsp. salt
2 eggs, beaten
1/2 cup whole milk (or buttermilk)
1/4 tsp. freshly ground pepper
3/4 pound fresh mozzarella, diced
1/4 pound parmesan, freshly grated
Vegetable oil
Simple tomato sauce (see below)

Preheat oven to 375 degrees.

Spread flour on a dinner plate. On another dinner plate, combine corn meal, panko, salt, and pepper. Beat eggs and milk in a medium mixing bowl.

Dredge the tomatoes first in the flour to coat, then in the egg/milk mixture, then in the corn meal/panko mixture, turning to coat.

In a large skillet, heat c. 1/2″ of oil over medium heat until shimmering. Add tomatoes in batches, being careful not to crowd them. Fry until golden brown, about 5 minutes, and then turn for another couple of minutes. Place on paper towels to drain.

Spread tomato sauce over the bottom of a baking dish. Arrange fried tomatoes in a layer. Top with more tomato sauce to cover, and top with mozzarella and parmesan.

Bake for 35 minutes, until cheese is melted and slightly browned. Let rest for 10 minutes before serving.

Simple Tomato Sauce

Small onion (or half a large onion), diced
2 cloves garlic, minced
1 28 oz. can crushed tomatoes
Salt and pepper, to taste
Olive oil

In a large saucepan or Dutch oven, heat oil over medium heat. Add onions (and a little salt) and cook, stirring occasionally, until translucent. Add garlic and cook, stirring occasionally, for another 3 minutes or so. Add tomatoes, stir, bring to near a boil and reduce heat to low. Cook for 15 minutes, remove from heat, and set aside.