Oven Fried Okra And Tomatoes

Recipe by: WW Magazine July 1998

3 Points Per Serving

1/4 cup low-fat buttermilk

1/4 cup egg substitute

3/4 pound fresh okra

2 1/2 cups seeded cubed green tomato

3/4 cup yellow cornmeal

1/2 cup all-purpose flour

1 tsp salt, divided

1 tsp paprika

1/2 tsp sugar

1/4 tsp ground red pepper

1/4 tsp garlic powder

Cooking spray

Combine buttermilk and egg substitute in a bowl; stir well. Cut okra crosswise into 1/2 inch slices. Add okra and green tomato to buttermilk mixture, stir well. Let stand 10 minutes. Preheat oven to 400º. Drain okra-tomato mixture; discard milk mixture. Combine cornmeal, flour, 1/2 tsp salt, and next 4 ingredients in a large zipper bag. Add okra-tomato mixture to cornmeal mixture 1 cup at a time. Seal bag and shake to coat. Place breaded mixture on a jelly roll pan heavily coated with cooking spray, spreading evenly. Repeat until all is coated. Lightly coat top of okra mixture in pan with cooking spray. Bake at 450º for 10 minutes. Remove from oven; stir gently and recoat okra mixture with cooking spray. Bake and additional 5 minutes or until golden brown. Sprinkle with remaining 1/2 tsp salt. Serve immediately.

Yields: 5 (1cup) servings

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