Oven Fried Green Tomatoes

I'm not picky about many foods, but fried green tomatoes one of a few exceptions. I love them, but I want them done right. A year or so ago, I got really tired of the mess from frying them, so I started experimenting with oven "frying" them. It took a few tries, but it really works well. You may have to do this in small batches and do taste tests to get the seasoning exactly the way you like it. But that is the fun part! The recipe below is for a small batch; double it, triple it, or whatever for more! These are a wonderful, healthier, cleaner, easier (!) substitute to messy frying that keeps all of the tart, crisp, fried flavor. Enjoy! And let us know what you think at thesoutherndish@gmail.com!

Oven Fried Green Tomatoes
1 medium green tomato, cut into 1-4 to 1/2-inch slices (I like thinner ones)
1/4 c. flax seed meal (ground flax seeds - available in most major grocery stores)
1/4 c. non-sweet cereal such as or corn flakes or high-fiber cereal finely crushed to consistency of breadcrumbs
1 1/2 T. cornmeal
1 egg lightly beaten
2 T. buttermilk
1/4 t. -1/2 t. salt
1/8 - 1/4 t. garlic powder, or to taste
1/8 - 1/4 t. onion powder, or to taste
hearty dash of black pepper
nonstick cooking spray

Preheat the oven to 400 degrees. Combine the ground flax seeds, crushed cereal, cornmeal, and spices in a bowl with a lid. Shake well. Combine egg and buttermilk. Dip a tomato slice in the milk / egg mixture, and let excess drip off. Coat the slice well with the dry mixture. Remove the slice and set aside, and then repeat with the remaining slices. If you want a heavier batter, repeat the dipping / coating process a second time.

Arrange the slices on a baking sheet sprayed with nonstick cooking spray. Lightly spray the tomato slices with cooking spray. Bake for 15 - 20 minutes, flipping the slices about halfway through cooking and lightly spraying again after you flip them. Tomatoes are done when the outside is crisp.