2cupsmixed fresh herbs (thyme, parsley, chives, basil)roughly 1/4 cup once minced
For the roasted red bell peppers
2red bell peppersroasted and skins removed (or one 6-oz jar, drained) patted dry
For the fried green tomatoes
4largegreen tomatoes(roughly 2 lbs.)
1tspKosher saltplus more for finishing
1/2tspground black pepper
Marinate the mozzarella
In a small cup, combine the olive oil, red pepper flakes, and minced herbs.
Cut the mozzarella into 1/4 inch (0.6 cm) slices and arrange them on the bottom of a casserole dish. Cover with the spiced oil and set aside to marinate.
Make the fried green tomatoes
Combine the milk and egg in a shallow bowl. Set aside.
On a plate, combine half the flour with the cornmeal, salt, and pepper. Stir well. Pour the remaining flour onto a separate plate.
Slice the tomatoes into 1/4 inch (0.6 cm) slices. Dip each slice in the plain flour then into the egg mixture and, lastly, into the flour-cornmeal mixture. Set on a baking rack to allow the coating to adhere.
Pour oil to 1/2 inch (1.25 cm) deep in a large skillet over medium-high heat. Heat oil to 375°F / 190C° or until a pinch of flour dropped into the oil sizzles. Add tomatoes in batches, leaving room between them so they don't touch, and cook for 2 minutes per side or until golden brown. Remove from oil with a slotted spatula and drain on paper towels, salting heavily and immediately.
Assemble the Hasselback Fried Green Tomatoes
Once all of the tomatoes are cooked, assemble the Hasselback Fried Green Tomatoes by alternating layers of tomato, marinated mozzarella, and roasted red pepper. Garnish with additional minced herbs if desired.