6 firm large green tomatoes
2 large eggs
1/2 cup of milk
Salt and pepper
Corn meal or breadcrumbs
Slice the tomatoes into 1/2" thick slices. Lightly salt and pepper the slices. In a bowl, whip the eggs and milk. Dredge the slices in the egg/milk solution, and then dip the tomatoes into the meal or breadcrumbs.
In a frying pan, heat the oil, until grease lightly splatters with a drop of water. Slowly add the tomatoes and cook until bottoms are a golden bronze. Gently turn, second side takes less time. Maintain constant temperature, don’t cook too fast.
Remove from oil, and drain on brown paper or a paper towel.