Submitted by Debbie Adkins
- 1 clove garlic, minced, or 1/8 tsp garlic powder
- 1/4 C parsley, minced
- 1/8 tsp salt
- 8 oz cream cheese, softened
- 4 beefsteak or other large, ripe tomatoes
- 1 large egg, beaten
- 1 Tbsp milk
- 1/2 C all-purpose flour
- 2/3 C dry breadcrumbs
- 3 Tbsp butter
- 3 Tbsp olive oil
Mix garlic, parsley, salt and cream cheese with electric mixer or in a food processor until combined.
Cut each tomato into 3 even slices for a total of 12.
Spread 6 slices with 2 tablespoons of cream cheese mixture each; top with remaining tomato slices to make 6 “sandwiches.”
In a small bowl, mix beaten egg and milk. Dip each tomato in flour, then egg mixture, then breadcrumbs.
In skillet over medium heat, melt butter with oil. Fry tomatoes on each side for 6–8 minutes, until crispy and golden. Serves 6.