4 green tomatoes, ends removed and sliced 1/4'' thick
1/2 cup cornmeal
1/4 cup Parmesan cheese, grated
1/8 tsp cayenne pepper
1–1/2 tsp kosher salt, divided
3/4 tsp ground black pepper, divided
1 tsp dried basil
1 tsp dried oregano
1/4 cup flour
To prepare the aioli, combine the olive oil and the blended oil in a measuring cup. Set aside. Place the garlic, egg yolks, lemon juice, Dijon mustard, salt, and pepper in a blender. Pulse the ingredients until combined. Slowly pour the oil through the opening at the top of your blender. (The speed should be on low.) After the ingredients are well-blended and creamy, use a spatula to scoop the aioli into a small bowl. Fold in the fresh basil and oregano.
To prepare the tomatoes, combine the cornmeal, Parmesan cheese, cayenne pepper, 1 tsp of salt, 1/2 tsp of black pepper, dried basil, and dried oregano into a medium-size bowl. Set aside. Combine the flour and the remaining salt and pepper into a second bowl. Set aside. Whisk the eggs together in a third bowl.
First, dip the tomatoes in the flour mixture; coat completely. Then coat the tomatoes in the egg. Finally, dredge the slices in the cornmeal mixture and coat completely.
Pour about 1/4'' of oil into a large skillet set over medium heat. After the oil is ready, add in the tomatoes (in batches, if necessary). Fry the tomatoes until golden brown on one side for about 3–4 minutes. Flip the tomatoes and cook until brown on the other side. Remove the slices from the oil and drain on paper towels. Serve immediately with the aioli.
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