Baked Green Tomatoes | Cajun 911
These oven-crisped green tomatoes deliver the soul of Louisiana cooking with a lighter touch. Coated in seasoned panko, kissed with lemon olive oil, and brightened with fresh herbs, they bake into a golden crust that feels indulgent without the frying. Perfect for po’boys, brunch boards, seafood plates, or a simple appetizer that reminds you of the bayou breeze, Che’r.
INGREDIENTS
For the Tomatoes
3 medium green tomatoes, sliced ½-inch thick
1 large egg, lightly beaten
1 Tbsp milk or water
Lemon olive oil spray
Salt and black pepper, to taste
Panko Herb Crust
1 cup panko breadcrumbs
½ tsp Cajun seasoning (mild recommended)
½ tsp Greek seasoning
¼ tsp garlic powder
¼ cup finely grated Parmesan (optional)
Fresh herbs (optional): basil, parsley, green onion, thyme
INSTRUCTIONS
1. Preheat the Oven
Heat oven to 425°F. Place a wire rack on a baking sheet and lightly spray with lemon olive oil.
2. Season the Tomatoes
Pat tomato slices dry. Lightly season each side with salt and pepper.
3. Prepare the Egg Wash
In a shallow bowl, whisk together the egg and milk or water.
4. Mix the Panko Herb Coating
Combine panko breadcrumbs, Cajun seasoning, Greek seasoning, garlic powder, Parmesan if using, and fresh herbs.
5. Coat the Tomatoes
Dip each tomato slice into the egg wash, then press firmly into the panko mixture until fully coated.
6. Arrange on the Rack
Place coated tomato slices in a single layer on the prepared rack. Lightly mist the tops with lemon olive oil spray.
7. Bake
Bake for 20–25 minutes, or until crisp and golden. Broil for 1–2 minutes at the end for extra crunch if desired.
8. Serve
Serve hot with remoulade, ranch, or lemon. Excellent in po’boys or paired with seafood.
SERVING IDEAS
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Add to shrimp or oyster po’boys
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Serve alongside gumbo or étouffée
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Pair with Cajun remoulade or spicy ranch
NOTES
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Not vegan, contains egg and optional Parmesan
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Fresh herbs bring bright Louisiana flavor
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Using a wire rack ensures an evenly crisp finish
RECIPE PAIRINGS AND HELPFUL LINKS
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Pair with Cajun remoulade or spicy ranch
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Serve alongside gumbo, étouffée, or seafood plates
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Add to a brunch board or appetizer spread
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Link to your Sauces, Condiments & Seasonings category
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Link to your Amazon storefront for baking racks and olive oil
