Fried Green Tomatoes With Red Pepper Aioli

• 1/2 cup light mayonnaise
• 1/4 cup roasted red peppers, drained
• 1 large clove garlic, coarsely chopped
• 2 pounds firm green tomatoes
• 1/2 teaspoon salt
• 1/3 cup all-purpose flour
• 2 large eggs
• 2/3 cup yellow cornmeal
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon black pepper
• Pinch cayenne pepper
• 7 tablespoons vegetable or canola oil, for frying

1. Aioli
2. 1. Combine mayonnaise, red peppers and garlic in a mini chopper. Process until well combined and fairly smooth, scraping down sides of chopper halfway through. Transfer to a small bowl. Refrigerate until serving.
3. Tomatoes.
4. 2. Core tomatoes and cut a thin slice from top and bottom of each. Cut each tomato into three or four 1/4-inch-thick slices and dry slightly on paper towels. Sprinkle with 1/8 tsp of the salt.
5. 3. Combine flour and 1/8 tsp of the salt in a shallow dish. Lightly beat eggs in a second shallow dish; whisk together cornmeal, Parmesan, remaining 1/4 tsp salt, the black pepper and cayenne in a third shallow dish.
6. 4. Coat 6 of the tomato slices in seasoned flour, followed by egg, then cornmeal mixture. Heat oven to 200 degrees .
7. 5. Heat 3 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the 6 coated tomato slices and fry for 2 minutes. Carefully flip over slices and fry an additional 2 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm in oven. Repeat, coating all tomato slices with seasoned flour, egg and cornmeal mixture.
8. 6. Add 2 tbsp of the oil to skillet before frying each consecutive batch (you should have 2 more batches to fry). Serve tomatoes warm with aioli on the side.

light mayonnaise, red peppers, clove garlic, tomatoes, salt, flour, eggs, yellow cornmeal, parmesan cheese, black pepper, cayenne pepper, vegetable

Taken from www.epicurious.com/recipes/member/views/fried-green-tomatoes-with-red-pepper-aioli-52899471 (may not work)