Crumbed Green Tomatoes
- 3-4 Green Tomatoes
- 3 Cups of Italian Style Bread Crumbs
- 2 Cups of Flour
- 2 Teaspoons of Garlic Powder
- 3 Eggs
- 1/2 Cup of Milk
- Salt and Pepper to Taste
- Parsley Garnish, chopped
- Lemon Zest Garnish
White Pepper Gravy
- 3 Tablespoons of Butter
- 2 and 1/2 Tablespoons of Flour
Set up your prep station with three separate deep containers. One with 3 eggs beaten with Â½ cup of milk seasoned with salt and pepper. The second with 2 cups flour, 2 tsp garlic powder. The third with Italian seasoned bread crumbs.
Slice tomatoes Â¼ to a Â½ inch thick depending on how you like them. One at a time, coat the slices in the flour coating evenly and shaking off any excess flour, then dip and coat evenly in the egg wash, letting excess drip off, then into the breadcrumb, pressing slices into the crumbs to assure they coat completely.
Heat Blackstone Griddle to medium high heat and drizzle a generous layer of vegetable oil.
One at a time, place slices into the oil, pressing tomatoes gently into the oil. Add more oil underneath as needed.
Let the tomatoes cook 2-3 minutes until golden brown and crisp. Drizzle oil on the back side or lift the slices with your Blackstone spatula and add a drizzle of oil before flipping to cook the other side and let cook 2 more minutes.
Gently move slices to one side of the grill and turn heat to low and clean off the griddle top. Move slices back over and allow them to cook dry (no oil since you cleaned it) for a couple extra minutes on each side if needed.
Serve with White Pepper Gravy, garnished with chopped curly parsley and lemon zest (optional).
Now for the White Pepper Gravy, melt the butter in a small pot until bubbly. Then, whisk in the flour until completely mixed.