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"Easy, and very good. We served it over brown rice this evening. Made it as written the first time so that I could rate it. Warrants the 5-stars. In subsequent versions, we've added lemon juice--keeps it bright green and adds some citrus. We've also added basil."
Aug 16, 2009 on Food.com
"Wow--great recipe! Our first experience w/ "fried" green tomatoes, and we are hooked. A couple of suggestions: Start the gravy early. It took a long time--at least 30 minutes--for the liquid to cook out of ours. (But when it did, it was worth the wait. Also, we baked them as per recipe, but for added crunch, broiled them on each side for a couple..."
Aug 13, 2008 on Food.com