• 4 large green tomatoes, sliced ½ inch thick
  • ½ cup corn meal
  • ½ cup seasoned bread crumbs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tsp. dried parsley
  • 1 egg
  • ½ cup milk
  • Vegetable oil for frying

Mix together the corn meal, bread crumbs and seasonings.  In another bowl beat the egg and whisk in the milk.  Heat the oil to medium high in large fry pan.  Dredge tomato slices in egg mixture and then in crumb mixture.  Fry until golden brown on each side.  Remove to paper towel covered plates to remove excess grease.