6 med. green tomatoes, sliced 1/4 inch thick
1/2 c. all-purpose flour
2 beaten eggs
1 c. seasoned bread crumbs

Season with salt, pepper, parsley, chopped onion, and dried oregano.

Dip tomato slices first in flour, then in egg, then in seasoned bread crumbs. Cook in a small amount of oil, in a large skillet, over medium heat, until lightly browned, about 3 minutes on each side. Tomatoes should be tender when pierced with a fork, but not over done. Drain on absorbent paper. Serve warm, with lemon wedges, if desired.