3 large green tomatoes
pinch of salt
1/3 c. all-purpose flour
2 eggs
1/2 c. corn meal
2 tbsp. Parmesan cheese
pinch of ground red pepper
3/4 tsp. salt
1/8 tsp. pepper
1/3 c. vegetable oil

Slice tomatoes in 3/4-inch slices. Drain slightly on paper towel. Season with pinch of salt. Place 3 shallow dishes on work place. Spread flour in 1 dish. Beat eggs in 2nd dish; in 3rd dish, mix cornmeal, Parmesan, red pepper, salt and pepper. Coat tomato slices with flour. Dip in egg. Coat with cornmeal mixture. Heat 3 tablespoons oil in large skillet over medium-high heat. Add tomato slices. Cook 3 to 4 minutes on each side until golden and crispy. Add more oil as needed. Serve warm.