ingredients

4 medium green tomatoes
2 eggs
a half-cup of milk
1 cup regular flour
half a cup cornmeal
1 pound bread crumbs
2 tablespoons kosher coarse salt
1/4 teaspoon black pepper, ground
1 quart frying vegetable oil

Make it as follows:

Tomatoes should be sliced 1/2 inch thick. Throw away the ends.In a medium-sized mixing bowl, combine the eggs and milk. Place flour on a plate. On a separate plate, combine the cornmeal, bread crumbs, salt, and pepper. Coat the tomatoes with flour. The tomatoes are then dipped in a milk and egg mixture. Dredge in breadcrumbs to cover fully.Pour vegetable oil into a large skillet (enough to cover the bottom by 1/2 inch) and heat over medium heat. Cook the tomatoes in batches of 4 or 5, depending on the size of your skillet. The tomatoes should not be crowded and should not come into contact with one another. When the tomatoes are done, flip them over and brown the other side. They should be drained on paper towels.