Green Tomato Stacks with Lemon-Chive Mayonnaise

In pie plate, with fork, beat egg white. On waxed paper, combine cornmeal and 1/4 teaspoon coarsely ground black pepper. Use salt to sprinkle on green and red tomato slices. Dip green tomato slices in beaten egg white to coat, then dip into cornmeal mixture to coat both sides well. Place coated slices on waxed paper.

In 12-inch skillet, heat half of oil on medium-high until hot. Add half of green tomato slices, and cook 4 to 5 minutes or until golden-brown on both sides and heated through, turning slices over once and turning heat down to medium if tomatoes brown too quickly. Transfer green tomatoes to plate. Repeat with remaining oil and green tomatoes.

Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, mix lemon peel and juice with mayonnaise, chives, and 1/4 teaspoon coarsely ground black pepper; set aside.

To serve, on each of 4 dinner plates, alternately stack slices of red and green tomatoes and bacon; drizzle with lemon-chive mayonnaise.