Fried Green Tomatoes

Spread flour on a sheet of waxed paper. Put the egg-milk mixture into a shallow dish. Spread the cornmeal on a second sheet of waxed paper.

Dredge the tomato slices in the flour, shaking of any excess,then dip each into the beaten egg, allowing any excess to drain off. Coat with cornmeal, lightly shaking off any excess.

Heat the oil in a large, heavy skillet over a medium flame. When hot, add the tomato slices. Cook several minutes, until golen, then turn to cook other side. Remove from pan and sprinkle with salt and pepper.

If making in batches, keep fried tomatoes warm in a low oven. Serve warm.