Fried Green Tomatoes

(by Aimee Lee Ball)

1 lb. firm green tomatoes, sliced 1/2 inch thick

salt

1/2 c. flour

1/2 c. cornmeal

2 eggs, beaten

1/2 c. vegetable oil

salt and pepper to taste

Place tomato slices on paper towels, sprinkle with salt, and let stand for 1/2 hour.

Pat dry.

Mix together flour and cornmeal.

Dip tomatoes in flour-cornmeal mixture, and shake off excess.

Dip in egg and then flour/cornmeal mixture again, shaking off excess.

Heat vegetable oil in a skillet over medium heat, and fry on both sides until golden brown.

Drain on paper towels, and sprinkle with salt and pepper.