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