Green tomatoes, cut into 1/2 inch thick slices.
1 Cup Flour (gluten free blend option)
1 Cup Corn Meal
1/4 cup bread crumbs (gluten free, option)
Peri peri or paprika
Salt and Pepper, to taste
Italian or French herbs, to taste
Splash of milk, almond, cow, or other
Beat the eggs with milk.
Add all dry ingredients together, blend well
Dredge the tomato slices in the egg mixture, then the dry mixture, then repeat.
Set aside on a plate for a few minutes or up to an hour in the refrigerator.
Heat oil in large skillet, add tomatoes, careful not to crowd the pan.
Cook low and slow until browned, turning once and repeat.
Remove from pan onto a paper towel to blot any excess oil.
I served these for breakfast and added a ladle of green chili over the top just for fun.