Recipe found on by Diana Swenso-Siegel

 "Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love."  I had to include the quote, so sweet and really what food should be, at least as often as possible, something you share with someone you love.

4 large Green Tomatoes

2 Eggs

1/2 cup of Milk

1 cup All-purpose Flour

1/2 cup Cornmeal (You can also order heirloom, freshly milled cornmeal from Hoppin Johns)

1/2 cup Bread Crumbs

2 tsp Coarse Kosher Salt

1/4 tsp Ground Black Pepper

1 qt Oil good for frying

Slice tomatoes 1/2 inch thick. Discard the ends.  Whisk eggs and milk together in a medium-size bowl.  Scoop flour onto a plate.  Mix cornmeal, bread crumbs, salt and pepper on another plate.  Dip tomatoes into flour to coat.  Then dip the tomatoes into milk and egg mixture.  Dredge in breadcrumbs to completely coat.  In a large skillet, pour enough oil in to reach a 1/2" depth, heat over medium.  Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet.  Do not crowd the tomatoes, they should not touch each other.  When the tomatoes are browned, flip and fry them on the other side.  Drain them on paper towels.