“Fried” Green Tomato Stack

Preheat oven to 425 F. Meanwhile, combine panko breadcrumbs, parsley, garlic powder and paprika in a shallow bowl. Set aside. Combine egg and hot sauce in another shallow bowl and set aside. Put the flour in another bowl.

Line up your three bowls with your flour first, then egg mixture, then breadcrumbs. Dip each tomato slice into each bowl starting with flour and ending with breadcrumbs. Drizzle olive oil on a rimmed baking sheet and line tomatoes in a single layer. Bake for 10-15 minutes flipping halfway.

To plate, layer spring mix in between the layers of green tomatoes. I did 4 tomato slices per serving. You may have more or less depending on the size of your tomato. Top with corn and bacon crumbles. Serve blue cheese dressing on the side or drizzled on top.

For the blue cheese dressing: In a medium bowl whisk together mayonnaise, sour cream, lemon juice, milk, garlic powder and Worcestershire sauce until combined. Stir in blue cheese and parsley and season with salt and pepper to taste. (There will be extra blue cheese left over to serve on the side.)