INGREDIENTS:1 cup flour
1 ¼ cups Panko (Japanese-style bread crumbs)
1 cup Parmesan cheese, grated, divided
1 tsp. salt
3/4 tsp. ground black pepper, divided
4 large, firm fresh Florida tomatoes
½ cup olive oil
1 cup ricotta cheese
1 egg yolk
½ cup basil leaves, thinly slivered
½ cup shredded mozzarellaDIRECTIONS:1. Preheat oven to 350°F. Place flour in a shallow bowl, and in another beat three eggs. In a third bowl combine Panko, ½ cup of Parmesan, the salt and ½ tsp. black pepper.
2. Cut each tomato into four thick slices; pat dry with paper towels. Dredge each slice in flour, then in egg and finally in the panko mixture. Ina skillet, heat oil. Add a few tomato slices at a time; fry until golden brown, about 1 minute per side. Drain on paper towels; cool.
3. In a bowl, combine ricotta, egg yolk, the remaining ½ cup of Parmesan, basil and the remaining ¼ tsp. pepper. Place 8 of the tomato slices in a single layer in an ungreased shallow roasting pan. Top each slice with 2 Tbsps. of the cheese mixture; cover with remaining tomato slices.
4. Bake tomatoes for 20 minutes. Sprinkle tops with mozzarella; bake until ricotta filing is set and mozzarella is golden, about 5 minutes. Let stand for 10 minutes before serving.SERVINGS:8 servingsFrom:Recipe from the Florida Tomato CommitteePHOTO CREDIT:Photo Credit: FLORIDA TOMATO COMMITTEE