1 egg, beaten
1/2 c. milk
1/2 c. cornmeal
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
4 med. green tomatoes, cut 1/3"
3-4 tbsp. oil

Combine egg and milk; set aside. Combine cornmeal, flour, salt and pepper. Dip tomatoes in egg mix. Dredge in cornmeal mix. Heat 3 tablespoons oil in large skillet over medium heat. Arrange a single layer of tomato slices in skillet and cook until golden brown on each side. Set aside.