Ingredients:
2 medium or 3 small, green tomatoes (with little or no redness)
1 egg, beaten (I use egg substitute, like “Egg Beaters”or “Better than Eggs”)
2 ounces of saltine crackers (that’s about half of one of the four sleeves that normally come per box sold by most American brands), finely crushed
Butter, margarine or healthy oil (I like to use peanut oil)
¾ teaspoon salt
½ teaspoon ground, black pepper
Cayenne pepper, to taste
Preparation:
Heat the fat/oil in a medium-sized skillet over medium heat. As your oil heats up, put the beaten egg in one plate and the crushed saltine crackers on another. Season the saltines with the salt, pepper and as much cayenne as you like. Mix well.
Dip thick (at least ½” thick) slices of the tomato in the egg, then press each into the seasoned cracker meal (I put the saltines in a food processor and give them a really good pulsing until they’re fine, but still have a little coarseness to them), coating each slice thoroughly.
Fry the cracker-breaded slices until they’re golden brown, turning once in a while so they brown evenly on both sides.
Season them with just a pinch of salt on the outside when done and serve immediately. Do not try to freeze them – it won’t work out well at all.
