Instructions:

1. Prepare the Tomatoes and Coating Stations:
Cut the tomatoes into ½-inch thick slices, discarding the ends. In a medium bowl, whisk the eggs and milk together. Place the flour on one plate. On another plate, combine the cornmeal, bread crumbs, salt, and pepper.

2. Bread the Tomato Slices:
Start by dredging each tomato slice in the flour, making sure it’s fully coated. Then dip it into the egg-milk mixture. Finally, press it into the breadcrumb mixture to coat evenly on all sides.

3. Fry the Tomatoes:
Pour enough vegetable oil into a large skillet to reach about ½ inch deep. Heat the oil over medium heat. Fry the breaded tomato slices in small batches (4–5 at a time), depending on the size of your pan. Be careful not to overcrowd.

4. Finish and Serve:
Cook each slice until golden brown on one side, then flip and brown the other side. Transfer the fried tomatoes to a plate lined with paper towels to soak up any excess oil.

Serve hot for the best flavor and crunch—this classic dish is best enjoyed fresh from the pan.