Broken Lasagne With Fried Green Tomatoes Recipe

Coat the tomatoes with cornmeal seasoned with salt and pepper. Heat about l/8 inch vegetable oil in a skillet. When hot, add the tomatoes and fry over medium heat until browned but not soft, about 30 minutes on each side. Remove to paper towels to dry.

Put the olive oil, garlic, and parsley in a wide pasta bowl. Cook the lasagne in plenty of poiling salted water until al dente, then drain it, add it to the bowl, and toss with the oil. Season with plenty of pepper. Divide among heated plates, cover with the tomatoes, add more pepper, and grate the cheese lightly over all.