Fried Green Tomato Parmesan

1. Preheat the oven to 350ºF.
2. Mix the egg and milk in a shallow dish and set aside. Combine breadcrumbs, flour, and 1/2 cup Parmesan in another shallow dish.
3. Melt the butter and oil together in a large skillet over medium-high heat. Dredge the tomato slices first in the egg mixture, then in the breadcrumb mixture, pressing to help it adhere. Add the dredged tomatoes to the skillet (I do this in 2 batches, to fit) and cook on each side for 3 to 4 minutes, until tender but still firm. Remove to a paper towel-lined plate to drain.
4. To assemble, spread 1 cup of marinara sauce in the bottom of an 8″ square baking dish. Top with 1/3 of the tomatoes and 1/3 of the mozzarella. Repeat the same layer twice more. Sprinkle the remaining 1/4 cup Parmesan on top of the last layer of mozzarella.
5. Cover and bake for 15 minutes; remove cover and bake another 5 to 10 minutes, until the top gets browny and bubbly.
6. Let rest for about 5 minutes before serving over pasta. It’s hot!