Fried crumbed tomatoes

Ingredients

• 2 large tomatoes, washed
• 4 thin slices of kasseri cheese
• 1 large egg
• 100 g barley rusk, crumbed (or breadcrumbs)
• 50 g plain flour
• 1 tbsp fresh mint, finely chopped, plus extra to serve
• salt and cracked pepper
• extra virgin olive oil, for frying

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

1. Slice the tomatoes into 1cm-thick slices, aiming for 12 slices in total. Season both sides of the tomatoes with salt and cracked pepper. Place some of the mint and a piece of the kasseri cheese between two slices of tomatoes (like a sandwich), so that you have 6 tomato sandwiches.
2. Place the flour on a plate. Whisk the egg in a bowl. Place the barley rusk on another plate.
3. In a non-stick frypan, heat enough olive oil to cover the surface of the pan over medium heat.
4. Coat each tomato sandwich with flour, dip in the egg, and dip in the barley rusk.
5. When the oil is hot, place the tomato sandwiches in the pan and fry on both sides for about 2 minutes or until golden.
6. Drain on paper towel and serve immediately, garnished with fresh mint

Text © 2012 Maria Benardis