Among the tomatoes were a batch that didn't quite make it to the finish line before the frost. They were still green, but Tom picked them anyway.
I'd heard of such a thing as fried green tomatoes. Or, that is to say, I'd head of a movie called "Fried Green Tomatoes,"
But anyway, as I sat gazing at this bowl of green tomatoes,
So I looked online and, yep, sure enough, turns out that FGT is an actual thing.
I have an terrific recipe for oven-fried eggplant. It's so good, the eggplant slices come out crisp on the outside, tender on the inside, not a bit greasy or mushy, and so tasty that, though one can serve the slices with a side of tomato sauce, they can even stand on their own, unsauced.
(My son Tommy, pictured here with his bride Emily,
Here's my simply super oven-fried eggplant recipe:
Simply Super Oven-fried Eggplant
A couple of eggplants
Two eggs beaten with a little water
Olive oil spray
Preheat oven to 400 degrees.
Spray a cookie sheet with olive oil spray. (Cover the cookie sheet first with aluminum foil if desired for easy clean-up).
Slice the eggplant -unpeeled - into rounds about 3/4" thick. Dip each round into the beaten egg then dredge through the bread crumbs. Place eggplant slices in a single layer on the sprayed cookie sheet. Spray the egg plant with the olive oil spray then sprinkle with salt. Turn each slice over and spray and salt the other side. Place the eggplant in the oven and bake for ten minutes, then flip each slice and bake for another ten minutes. Serve with sauce and a side of spaghetti or eat them Tommy- style.
Anyway, I decided to try my oven-fried eggplant recipe on the green tomatoes. Thinking that the tomatoes might need a little extra flavor boost, I substituted Lawry's Garlic Salt and onion powder for the salt.
I threw them out.