Step 1

Slice tomatoes ½-inch thick and discard the ends.

Step 2

Whisk eggs and milk together in a medium-sized bowl.

Step 3

Spread flour out on a large plate.

Step 4

Mix cornmeal, bread crumbs, salt, and pepper on another large plate.

Step 5

Dip tomato slices into flour to coat.

Step 6

Then, dip tomato slices into milk and egg mixture; dredge in cornmeal and bread-crumbs mixture to complete coat.

Step 7

Heat ½-inch of canola oil in a large cast-iron skillet over medium heat.

Step 8

Place breaded tomato slices in skillet in batches of 4 or Don’t crowd the tomatoes; they should not be touching each other.

Step 9

When slices are brown, flip and brown other side.

Step 10

When done, remove and drain on paper towels.