| | Directions | | Core the tomatoes and cut into 3/4 inch slices and seasoned with a pinch of salt; drain. Place flour in a shallow bowl; eggs in a second and cornmeal mixed with Parmesan, cayenne pepper, salt and pepper in a third. Dredge tomato slices in flour, then eggs and then cornmeal mixture. Fry in vegetable oil over medium heat 3 minutes per side or until golden. |
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| Ingredients | | - |  | 3 green tomatoes (large) |
| - | | 1/3 cup flour |
| - | | 2 Eggs, beaten |
| - | | 1/2 cup cornmeal |
| - | | 2 tablespoons Parmesan |
| - | | 1/8 teaspoon cayenne pepper |
| - | | 3/4 teaspoon salt |
| - | | 1/8 teaspoon black pepper |
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