6-8 small to medium green tomatoes, tops and bottoms removed, sliced 1/2″ thick

1 Cup seasoned bread crumbs

1/2 Cup yellow cornmeal

2 tbsp. flour

2 eggs, beaten

salt, pepper, cayenne pepper

Place the sliced tomatoes on a wire rack over a cookie sheet.  Sprinkle with the salt, pepper and cayenne pepper to taste.  Allow to sit for 1/2 hour to drain excess moisture.  Combine the breadcrumbs, cornmeal and flour in a bowl.  Dip each slice of tomato in the beaten eggs and then in the breadcrumb mixture to coat well.  Place in a fry pan coated lightly with olive oil.  Repeat this with all the tomatoes.  Fry on medium heat until browned, turn over and brown on other side, add a small amount of oil to the pan if needed.  Serve immediately.

I like to serve these with a side of remoulade sauce.