- 1 cup cornmeal
- 1/2 cup of panko bread crumbs
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- pinch of garlic
- pinch of cayenne pepper
- 2 eggs
I used 5-6 green Roma tomatoes from my garden. You can use other varieties of tomatoes, but if they are large you will probably only need 2-3.
Slice the tomatoes about 1/2 inch thick. Lay out 2 bowls. In one bowl mix together the dry ingredients including the salt and pepper, and other spices.
Wisk together the eggs in the other bowl.
Coat a fry pan with olive oil or vegetable oil about 1/8 inch deep.
Once it is almost popping you are ready to fry.
Coat each slice with the dry mix, the eggs, then dip again in the dry mix to coat well.
Drop the coated tomatoes in the fry pan, and let them cook for 2 minutes on each side.
I served with Greek yogurt dressing.