Fried Green Tomato & Mozzarella Napoleon Towers with Fresh Basil Chiffonade


Fried Green Tomato & Mozzarella Napoleon Towers with Fresh Basil Chiffonade



1 green tomato

1 ripe red or heirloom tomato

4 slices of fresh mozzarella or several bocconcini (slices will be easier)

1/3 cup corn meal (or breadcrumbs)

1/4 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1 tsp flour

1/4 tsp Cajun spices (optional)

Ranch dressing (optional)

oil for frying ( I used cheap olive oil)

fresh basil chiffonade (explained HERE) -  or just chop it up into ribbons for garnish


Heat your oven to 350 degrees.

Slice the green tomato so you have 4 decent 1/4 - 1/2 inch slices.  Get two equally sized slices from your red or heirloom tomato & then dice the rest for garnish.  

Blend all the dry ingredients in a small bowl.

Wet the green tomato & coat with the cornmeal mix.

Heat the oil & when hot - fry the green tomatoes.  You can dip them in the cornmeal a second time during the frying process to get a better coating.  When nicely golden - remove from the oil & drain on a paper towel. 

Assemble the Napoleon towers by putting two slices of fried green tomato on a greased cooking sheet.  Tom with the red or heirloom tomato then with the mozzarella then the other green tomato slices & then more mozzarella.  I spiked mine with half a wooden skewer (to hold them upright) - but toothpicks will work, too.  Bake at 350 for ten minutes or until the mozzarella is all melted.  

Put on a plate, remove the toothpicks & garnish with the chopped tomato & basil chiffonade.  I watered down a few tablespoons of a good Ranch dressing & drizzled it over these but I don't think I will in the future.  Serve!