Healthier Crunchier “Baked” Fried Green Tomatoes Recipe

Growing up in the South, most everyone would try their hand at growing tomatoes. My dad would always say, “Anyone can grow a tomato.” Of course, he has the greenest thumbs of just about anyone I know.

My Beautiful Green Tomatoes
My Beautiful Green Tomatoes

I don’t think I ever ate in the summertime at my Granny’s house without the presence of fried green tomatoes accompanying my meal.

Fried green tomatoes have grown in status all over the country as of late, and rightly so. Their mild tartness and crunch lends them to a variety of dishes.

Stacked Fried Green Tomatoes
I love a perfectly golden friend green tomato with my vegetable plate or stacked in-between meat or with crabmeat over the top of it! One of life’s pleasures to be sure.

Most of us in the South have always had them alongside a full plate of meat, butter beans, mashed potatoes, and any other seasonal vegetables with a piece of buttery cornbread.

Recently, chefs everywhere are seeing the enormous potential of the fried green tomatoes and green tomatoes in general.

One of the nice things about frying green tomatoes is that you can salvage the imperfect tomatoes if they are large enough to get enough surface area for frying. I like to get these tomatoes at the end of the season when the vines are nearing the end of productivity and the tomatoes are likely not to ripen properly.

If you are shopping for green tomatoes to use for frying, be sure to choose firm tomatoes. The variety is not as important as the firmness of the tomato.  Any good beefsteak brings good results.  If you are gathering them from your garden, again choose fully grown firm tomatoes.

To me, my original recipe of Fried Green Tomatoes can’t be beat for any occasion, but especially Independence Day. They go great on hamburgers or as a side for hamburgers or a slab of ribs.

The green tomatoes on my vines will be perfectly mature, yet will not have turned red by then in that I staggered my plantings through several weeks just for this occasion.

Although I like the original recipe, I love this healthier lighter “Baked” Fried Green Tomato recipe too.  It is just scrumptious! These “Baked” Fried Green Tomatoes do not get soggy even overnight! You will just love them.

Find this recipe in my latest book, Harvest.

Healthier Crunchier “Baked” Fried Green Tomato Recipe

Fried Green Tomatoes Ingredients 4 large firm green tomatoes 1 cup all-purpose flour 1 teaspoon salt, more for sprinkling 1/2 teaspoon pepper 2 eggs 1 Tablespoon water 1 cup bread crumbs 1 cup Olive Oil for frying 4 Tablespoons butter Slice the tomatoes 1/4 inch thick. On a large plate, mix flour, salt, and pepper. On a second plate beat eggs and water together. Place bread crumbs on a third plate. Coat tomato slices into seasoned flour, then egg mixture, then bread crumbs. In a hot sauté pan, mix butter and oil. When sizzling, place coated slices in pan for about 2 to 3 minutes per side or until tomatoes are tender. Cook in batches and add more oil if needed. Transfer to a platter, sprinkle with extra salt and serve warm. For a healthier version of this recipe, check out my Healthier Crunchier "Baked" Fried Green Tomato recipe.

Healthier Crunchier “Baked” Fried Green Tomatoes Recipe

This delivers all the tartness and crunch of my original fried green tomatoes recipe in a healthier, lighter "baked" version.
Course Side Dish
Cuisine American, Southern


  • 4 large firm green tomatoes
  • 1 1/2 cup all purpose flour
  • 1 teaspoon Kosher salt more for sprinkling
  • 1/2 teaspoon pepper
  • 1 cup plain Greek yogurt
  • 1/2 cup buttermilk
  • 1 1/2 cup Panko Bread Crumbs
  • Pam Cooking Spray or olive oil for drizzling


  • Slice tomatoes 1/8 inch thick.
  • On a large plate mix flour, salt, and pepper. Place yogurt and buttermilk on a second plate, and Panko Bread Crumbs on a third plate. Coat tomatoes with the flour mixture, then the yogurt – buttermilk mixture (you may want to put the yogurt in a small bowl so that dipping them is easier), then the Panko Bread Brumbs.
  • Place coated tomatoes on a cookie sheet and spray with Pam Cooking Spray liberally on both sides or drizzle them on both sides with olive oil. Bake in a 350 degree oven for about 7 minutes on one side then flip them over and bake for another 5 to 7 minutes.
  • Transfer to a platter, sprinkle with extra salt and serve warm.
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  1. After searching google for a baked green tomato recipe I finally found your blog. Enticed by the “They will still be crunchy tomorrow” promise, I decided to make these. I used greek yogurt with a bit of milk and my tomatoes were cut thicker than 1/8th inch. They took longer to bake, but when they were done, they were DELICIOUS! I actually fried green tomatoes as well, just to do a comparison for my family. The baked ones won! Thanks for sharing, it’s a new favorite recipe!

    1. Stacy Harris says:

      I am so EXCITED that you loved them. The baked ones won at our house too!! I will always try to put up the best recipes after lots and trial and error and I am glad this one was a winner. I am so glad to hear from you. Please do share and share!

  2. I did as the recipe called but did not brown

  3. I just tried the tomato recipe and they were wonderful!! I used a basting brush to “paint” on the yogurt, so there was no real mess (not like the dipping in egg or buttermilk techniques). These were great!!

    1. Stacy Harris says:

      Awesome! I am so glad that you liked it. I think that is a great idea. I am a messy cook, so dipping works good for me, but the basting brush idea sounds like a winner! Thanks for commenting!

  4. These look amazing, I can’t wait for my garden to give me some tomatos this year.

    1. Stacy Harris says:

      These Fried Green Tomatoes are fabulous. I could eat them everyday and according to research it might not be such a bad idea. Let me know what you think when you give them a try. I would love to hear from you.

  5. What is the difference in calories per slice?

    1. Stacy Harris says:

      Hurray!! I am so glad you like them Jan!!! Pass the recipe on and send people to the site. Thanks for letting me know you tried and liked them.

  6. Just made these and they were fabulous! Cute them thick and the did need some extra time but we’re worth the wait! Topped them with a dab of guacamole.

    1. The added guacamole sounds fantastic Kathryn! I’m trying that next time I make these which should be very soon!!

  7. Dorothy Howard says:

    So glad to finally find this recipe, can’t wait to fix them. Thanks so much for sharing healthy things.

    1. You are so welcome Dorothy! These are a staple in my home and I am glad that I could share it with you!

  8. I just made these and they are perfect ,thank you for a baked recipe that really worked. I put them on BLT’s and can’t wait to have them tomorrow for lunch with a remoulade.

    1. Awesome Bethany!! I hope you love them with the remoulade sauce. I’d love to see a photo. If you get a chance take one and put it on my FB page (Stacy Lyn Harris). Enjoy!! I do love the Baked Fried Green Tomatoes.

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