For those of you who desire a little less oil or fat, I've tried this recipe with success.
Thin slice very unripe green tomatoes. Dredge them through corn meal, salt, pepper and a little Parmesan cheese. place on cookie sheet and spray with olive oil (there's that Misto again) and place under your oven broiler. When they begin to get that slightly scorched look flip them over and spray with olive oil again. The result is lighter, less greasy and still full of flavor.
One of the best sandwiches I ever ate in my life was at the Asheville airport's grill. Fried green tomatoes, roasted red peppers, an asiago cheese slice and remoulade sauce, all on sourdough bread.
It no longer shows on the menu but this is one of the better restaurants I've eaten at. Asheville Regional Airport :: Dining + Gifts