4 not quite ripe tomatoes, sliced 1/2 inch thick
1/2 c. fine cracker crumbs
1 tsp. salt
1/4 tsp. pepper
1/4 c. olive or vegetable oil
2 eggs, well beaten

Mix cracker crumbs, salt and pepper. Dip tomatoes into eggs, then coat with cracker crumbs. Heat oil in skillet and cook tomatoes, turning once, until golden brown on both sides.