Fried Tomatoes with Fresh Mozzarella & Basil Time: 10-15 minutes
This recipe really needs supermarket tomatoes not nice, fresh garden ones - they should be a little
hard, and cow's milk mozzarella is fine.
2 large tomatoes
1 fresh mozzarella
handful of fresh basil leaves
1 egg
1/2 cup flour
1/2 cup bread crumbs
oil or butter for frying - I always use olive oil.
Cut 2 thick slices from each tomato (tossing top and bottom). They should be 1/2 inch thick each - if you can get 3 - use 3! Slice the mozzarella - one slice for each tomato slice. Take the basil off the stem, tearing the large leaves, leaving the small ones whole. Get 3 flattish bowls or plates. Put flour in one, bread crumbs in one and the egg, beaten with a fork in the last. Put a large, nonstick skillet on medium - medium high heat. Add oil and heat. With your fingers (or a tongs) pick up one tomato slice, dip both sides in flour, then egg, then bread crumbs, and place in skillet. Fry 3 - 5 minutes or until brown, turn with spatula and fry for 3 minutes more. Lay mozzarella slices on top of each tomato, cover the pan and cook for 2-3 minutes - until cheese just starts to melt. Transfer tomatoes to individual plates, sprinkle lots of basil leaves over top and serve. I always add a few olives.
Cooking for Two? Or more?
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