Preheat oven to 450°F. Spray a large cookie sheet with nonstick spray.

Combine buttermilk, egg white, and hot sauce in a medium bowl. Mix cornmeal and salt in a pie dish. Dip the tomato slices into the buttermilk mixture, then into the cornmeal, gently turning to coat.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the tomato slices in a single layer and cook until browned on one side, 3 – 4 minutes.

Transfer the slices, browned-side up, to the cookie sheet. Lightly spray the tomatoes with nonstick spray. Bake until the tomatoes are golden brown on both sides, about 8 minutes. Wipe the skillet clean and repeat with the remaining oil, and tomato slices.
Serve hot.

Test Kitchen Note: about 5 (1/4-inch-thick slices per tomato), 2 ½ tomato slices per serving

Nutritional Information (Per Serving):

Per Serving: 137 Cal; 4 g Protein; 3 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 24 g Carb; 3 g Fiber; 5 g Sugar; 38 mg Calcium; 1 mg Iron; 338 mg Sodium; 1 mg Cholesterol

Original Recipe by Paula Deen: Fried Green Tomatoes
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy