Green Tomato Parmesan Stacks with Red Pesto

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Green Tomato Parmesan Stacks with Red Pesto is a seasonal twist on Eggplant Parmesan that replaces the breaded eggplant with firm green tomatoes and wedges it between layers of mozzarella, Parmesan crisps, and red pesto sauce for a delicious meat-free main.

GreenTomatoStack

I’m not a patient person. We planted our garden three weeks ago and all I do every morning when I take Tuko outside is anxiously see if anything is ready yet. No, not yet? Well darn. I get that same anxious feeling at the farmer’s market as I avoid the grocery store for days before going because I think I’ll find a bounty of fresh produce. I then head to the market only to find out that most things aren’t ready yet – there are plants available and a few baby strawberries but not a bounty full enough to keep me sustained for the next week.

It’s just too early for those juicy, flavorful tomatoes to be making an appearance but I’ve noticed green tomatoes starting to pop up. What the heck are you supposed to do with them if you don’t want to deep fry them though? Well, I recently discovered (through more trial and error than I’d like to admit) that they make a wonderful substitute for eggplant in “Eggplant Parmesan” (or, er, “Green Tomato Parmesan”). They aren’t juicy like ripe tomatoes and their firm text holds up beautifully when dipped in an egg batter and smothered in breadcrumbs. I tried cooking these both on the stove top and also in the oven; both methods were successful but I found the oven to be much less messy and easier to handle; because of the ease of baking, I’ve included that method in the recipe below but you can also just add a little olive oil in a small skillet over medium heat and cook these little slices that way.

Also, since it seemed a little repetitive to put tomato sauce on tomatoes, I switched up the sauce for a red pesto made out of jarred roasted red peppers and almonds. I then made some insanely simple Parmesan crisp to wedge between it all and viola! A ridiculously simple dish that is a total show stopper! Don’t let the final product intimidate you, there are three very simple parts that can be made in under an hour for a filling and delicious meat-less meal.

*Side note: Reminder that not all Parmesans are vegetarian! Please look for a version made with vegetarian rennet – my favorite is Organic Valley’s Grated Parmesan.

Green Tomato Parmesan Stacks with Red Pesto recipe below:

Green Tomato Parmesan Stacks with Red PestoGreen Tomato Parmesan Stacks with Red PestoGreen Tomato Parmesan Stacks with Red PestoGreen Tomato Parmesan Stacks with Red Pesto

 

5 from 1 vote
Green Tomato Parmesan Stacks with Red Pesto
Green Tomato Parmesan Stacks with Red Pesto is a seasonal twist on Eggplant Parmesan that replaces the breaded eggplant with firm green tomatoes and wedges it between layers of mozzarella, Parmesan crisps, and red pesto sauce for a delicious meat-free main.
Course: Main
Cuisine: Vegetarian
Servings: 4 stacks
Author: Shelly Westerhausen
Ingredients
  • 3 large green tomatoes , sliced thick into 8 pieces
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/4 cup whole milk
  • 1 Tbsp olive oil
For the Roasted Red Pepper Pesto:
  • 1 cups roasted red pepper , chopped
  • 1/4 cup raw almonds
  • 1/4 cup Parmesan
  • 2 garlic cloves
  • 2 Tbsp olive oil
  • Salt / Pepper
For the Parmesan Crisp:
  • 1 cup shredded Parmesan
  • 8 ounces fresh mozzarella , sliced into 8 pieces
  • Microgreens or basil , for garnish (optional)
Instructions
  1. For the tomatoes: Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a shallow dish, place breadcrumbs and set aside. In a shallow bowl, whisk together the egg and whole milk. Dunk one tomato slice in the egg mixture and then pat each side in the breadcrumbs to coat it. Transfer the coated slice onto a prepared baking sheet and repeat with the rest of the slices. Brush one Tbsp olive oil over the tomatoes and bake for 15 to 20 minutes or until slightly browned. Transfer to a cooling rack or plate and set aside
  2. For the Pesto: Meanwhile, transfer roasted red pepper, almonds, 1/4 cup Parmesan, garlic cloves, 2 Tbsp and olive oil into a food processor. Pulse until a chunk sauce has formed, about 30 seconds. Season with salt and pepper.
  3. For the Parmesan Crisps: Up the oven temperature to 400 degrees. Reusing the parchment paper and baking sheet you used for the tomatoes, place heaping Tbsp mounds onto the baking sheet, two inches apart. Bake for six to eight minutes or until golden. Remove from heat and let cool before handling (so they firm up).
  4. To assemble: Place a piece of tomato onto four separate plates. Top each piece with a piece of mozzarella, two Tbsp sauce, and a Parmesan crisp. Repeat until all the components are used up and garnish. Serve warm right away.

GreenTomatoStacks

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Comment

14 Comments

  • Katrina
    May 26, 2016

    I don’t have a garden at home (yet!) and I can only imagine how it must feel waiting on all the goodies! Living in Montreal allows me the access to a million markets though! And everything about these tomatoes has me wanting to RUN to grab all of the ingredients. This looks perfect!

    • Shellywest
      Katrina
      May 27, 2016

      Oh I can only imagine how great the Montreal markets are! Living in a small city means I only have one market option (only on Saturdays too) – boooooo!

  • Sarah | Snixy Kitchen
    May 27, 2016

    This is such a show stopper indeed! I let out an audible gasp when I saw the recipe. The pesto is such a genius swap out and I love the parmesan crisp on top. Such an inventive way to use the early summer produce!

    • Shellywest
      Sarah | Snixy Kitchen
      May 27, 2016

      Aw thanks, Sarah! Maybe we need to have a Parmesan stacks / matcha brulee party soon. :p

  • Considering The Radish
    May 27, 2016

    Yes please! These look gorgeous. I have visions of stealing this idea, putting tiny ones on toothpicks, and serving them at a garden party that I will have once I’m grown up enough to actually have a garden.

  • Tessa | Salted Plains
    May 31, 2016

    I have that grocery store-farmers market struggle all the time. Never works out quite like I want it to! This is absolutely gorgeous and I am loving the idea of that red pepper pesto!

  • Lois P
    June 1, 2016

    This looks divine, but I don’t understand how to make the parmesan crisp. Someone explain, please!

    • Shellywest
      Lois P
      June 1, 2016

      Hey Lois! Can you let me know what it is about my direction above (“For the Parmesan Crisps: Up the oven temperature to 400 degrees. Reusing the parchment paper and baking sheet you used for the tomatoes, place heaping Tbsp mounds onto the baking sheet, two inches apart. Bake for six to eight minutes or until golden. Remove from heat and let cool before handling (so they firm up.”) aren’t clear? Definitely make to make this recipe accessible to everyone because it’s just too good not to!

  • Smoky Vegetarian Red Beans and Rice
    July 11, 2016

    […] then I’ve posted about Chorizo-Spiced Chickpea Fajitas, Vegetarian Spring Curry Ramen, and Green Tomato Stacks. And today I’m here with one of our all time favorite Sunday night meals: Red Beans and Rice! […]

  • Tomato Basil Tarts with White Bean Puree
    August 7, 2016

    […] Green Tomato Parmesan Stacks with Red Pesto Sauce […]

  • Debbie
    September 5, 2016

    This was really pretty simple to make. It plates beautifully and tastes delicious! The crisp portion of the recipe wasn’t clear, but I just Googled it. It’s just the cheese, melt at 400 until crispy.

  • Misrii - Homemade Food
    August 22, 2017

    Where to start? First, I want the eat green-tomato. I want to know the name of your other blog named ! Seriously….
    Home Delivery Food in Jaipur

  • SMOKY VEGETARIAN RED BEANS AND RICE
    October 22, 2017

    […] then I’ve posted about Chorizo-Spiced Chickpea Fajitas, Vegetarian Spring Curry Ramen, and Green Tomato Stacks. And today I’m here with one of our all-time favorite Sunday night meals: Red Beans and Rice! I […]

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