3 medium tomatoes, sliced 1/4-inch thick
salt
1/4 c. cornmeal
1/4 c. grated Parmesan cheese
2 tbsp. all-purpose flour
3/4 tsp. garlic salt
1/2 tsp. dried oregano
1/8 tsp. pepper
1 egg, beaten
1/4 c. vegetable oil

Lightly sprinkle tomatoes with salt; drain on paper towel for 30 to 60 minutes.

Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture. In a medium skillet, heat oil over medium-high heat. Fry tomatoes a few at a time for 2 minutes per side or until golden brown. Drain on paper towel lined rack. Serve immediately.