3 large green tomatoes
pinch of salt
1/3 c. flour
2 eggs
1/2 c. cornmeal
2 tbsp. Parmesan cheese
pinch of ground red pepper
3/4 tsp. salt
1/8 tsp. black pepper
1/3 c. vegetable oil

Core tomatoes, cut into 3/4-inch slices. Drain lightly on paper towel. Season with pinch of salt. Using 3 dishes, into one dish put flour. In a second dish, lightly beaten eggs. In a third dish, mix cornmeal, Parmesan, red pepper, salt and black pepper. Heat oven to 200°F. Coat tomato slice with flour; dip into egg. Coat with cornmeal mixture. Heat 3 tablespoons of oil in large skillet over medium-high heat. Cook 3 to 4 minutes per side. Add more oil as needed to avoid sticking. Place fried tomatoes on paper towel-lined baking sheet. Keep warm in a 200°F oven until ready to serve.