8 firm Roma tomatoes or green (unripe) tomatoes, cut into 1/4-inch slices

1 C. flour

3 eggs, beaten

2 C. bread crumbs or panko

3 or more T. olive oil

Salt

Freshly ground black pepper

4-ounce log goat cheese, approximately 1 1/2 inches in diameter, sliced 1/8 inch thick

24 arugula leaves, lower stems discarded

 

Cook bacon over medium heat until crispy. Drain on a paper towel. Select the 24 most uniform tomato slices and save the rest for tomorrow’s lunch. Dredge slices in flour, then in eggs, then pad down in bread crumbs. Reserve on plates, but do not stack.  In a sauté pan over medium-high heat, add 3 T. oil. When oil is hot, add as many breaded tomato slices as the pan can accommodate without them touching. Fry for approximately 2 minutes per side, or until browned and crispy. Remove from pan and drain on paper towels. Add more oil if necessary for subsequent batches.  To assemble, line up 12 fried tomato slices. Season with salt and pepper, then top each with 1 cheese slice, a mound of bacon shrapnel, and 2 arugula leaves. Cover with a second fried tomato slice. Secure with a toothpick. Let cool for a minute before serving. (Tomatoes have a surprising ability to hold the heat).

 

 

Yield:

Calories:

Fat:

Fiber: