We never would've thought of fried green tomato parmesan (that credit goes to Food Orleans), but now that the idea's entered our minds, there's only one real way to resolve our craving.
Because I love them so, I've written a couple of love letters to fried green tomatoes over the years: the fried green tomato caprese "salad" I made without remorse, and fried green tomato BLTs, a longtime favorite. Green tomatoes are so good when fried, I think a lot of folks never try them other ways, like in a salsa or gazpacho. I really, really want to use them in recipes like that. I really do! But when I think of them fried, I just can't resist.
It just so happens that fried green tomatoes work extremely well in a "parmesan" or a casserole of breaded, fried something (usually eggplant or chicken) layered with tomato sauce, mozzarella, and parmesan cheese. The tomatoes are a little tangy, so they add a lot of character to the dish, but they're also a lot easier to fry than eggplant, which always soaks up so much oil. The tomatoes stand up to frying and still soften without a lot of oil, so you actually end up with something quite a bit lighter here than eggplant parmesan. Which is a total lagniappe, if you ask me.
The recipe, and step-by-step photos, when you keep reading.
The Kentucky Derby, the most talked about horse race of the year, is this Saturday. I like to use it as an excuse to gather friends for a little party. The race starts at 6 p.m. on the East coast and 3 p.m. on the West coast. The ideal time to throw a party is before the race; have guests come at 4 p.m. (East coast) or 1 p.m. (West coast) and serve a spread of upscale Southern-inspired appetizers. Blackened shrimp with roasted garlic aioli will have your guests licking their fingers and hungry for more. Deviled eggs go glam with the addition of tangy goat cheese and chunky chutney. 
