Recipe: Pan-Fried Tomatoes with Fresh Mozzarella and Basil

PAN-FRIED JERSEY TOMATOES WITH FRESH MOZZARELLA AND BASIL

" Here, I pan-fry ripe Jersey tomatoes, top them with a slice of milky-fresh mozzarella and a basil leaf, and then heat them briefly in the oven. Use an old-fashioned cast-iron skillet for the crispest coating."

1/2 loaf firm white sandwich bread (for bread crumbs)
1 cup all-purpose flour
2 eggs, lightly beaten
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cayenne pepper
1 pound large tomatoes, sliced 1/2 inch thick
2 cups peanut oil or canola oil (or as needed, for frying)
1/2 pound fresh mozzarella, drained and cut into slices
Large leaves from 1 bunch basil

Cut off and discard crusts from bread. Process bread to make fine crumbs.

Set up three bowls: one with flour; one with eggs seasoned with salt, black pepper and cayenne; one with the fresh bread crumbs.

Dip tomato slices into flour, then eggs, then coat with the crumbs. Place in a single layer on a wax-paper-lined tray and chill until ready to cook.

Heat 1 cup of oil in heavy skillet till shimmering but not smoking. Gently place tomato slices in pan without crowding. Pan-fry till edges are golden, then turn, using large fork or tongs, and brown other side. Drain tomatoes on paper towels and continue with another round of tomatoes. Add remaining oil as needed.

Preheat oven to 400 degrees F.

Arrange fried tomatoes in a baking pan, top with mozzarella and then a large basil leaf.

Bake 10 minutes, or until cheese starts to melt. Serve immediately, carefully removing the fragile tomatoes from pan with a spatula.

Makes 6 servings
Source: By Aliza Green to the Philadelphia Inquirer, July 30, 2000