1/2 c. yellow cornmeal
1/2 c. grated Swiss cheese
1/2 tsp. salt
1/2 tsp. pepper
3 med. green tomatoes
1/2 c. flour
2 eggs, well beaten
3 tbsp. olive oil

Combine the cornmeal, cheese, salt and pepper in a shallow bowl. Place the flour on a sheet of waxed paper. Core and slice the tomatoes 1/4 inch thick. Dredge the slices first in the flour, then the beaten egg and finally the cornmeal mixture. Place the coated slices on a wire rack. Heat 3 tablespoons oil in a large heavy skillet until very hot. Add one layer of tomato slices to the skillet, without overcrowding. Fry on both sides until crisp and golden, about 2 minutes a side. Drain on paper towels; season to taste with additional salt and freshly ground pepper. Serve hot.