This a healthy version of the famous Southern dish.  It is a Paula Deen recipe that I use often.

• 1/2 cup Yellow Cornmeal
• 1/2 cup Panko Breadcrumbs
• 1 teaspoon Creole or Cajun Seasoning (I use our own Fuzz’s Cajun No Salt Blend)
• 1 whole Egg, beaten
• 2 large Green Tomatoes, cut into 1/2 inch slices

Preheat oven 375 F. 

Line a rimmed baking sheet with tin foil and spray with nonstick cooking spray.  In a shallow dish, combine cornmeal, breadcrumbs and seasoning. In a separate shallow dish, beat the egg.  Dip each slice of tomato in the egg then dredge it in the cornmeal mix to coat both sides. Place on the baking sheet. Bake for 15 to 20 minutes, then turn over. Spray each slice with the cooking spray and bake for an additional 15 to 20 minutes.  Serve while still warm and crispy.