“My mom’s grandmother use to make these. Then when she passed away no one had the reciepe, but I’ve been hearing about them my whole life. And here they are! Can’t wait to see what my mom thinks of them.” Recipe in (c.o.m.m.e.n.t ).

Discard the stem and blossom ends. Set the slices aside on a tray or large plate.
2. Set Up Your Breading Stations
You’ll need three shallow dishes or bowls:

Station 1 (Flour): Place the 1 cup of all-purpose flour on the first plate.
Station 2 (Egg Wash): In a bowl, beat the eggs and milk together until fully combined. Pour into the second dish.
Station 3 (Crumb Coating): On the third plate, combine the cornmeal, bread crumbs, salt, and pepper. Mix thoroughly to evenly distribute seasoning.
3. Bread the Tomato Slices
Work one slice at a time:

Flour: Dredge the slice in the flour, coating both sides well. Shake off any excess.
Egg Wash: Dip the floured tomato into the egg-milk mixture. Let any excess drip off.
Crumb Mixture: Press the slice firmly into the cornmeal and breadcrumb mixture, coating both sides fully. Lightly press to help it stick.
Tip: Lay each breaded slice on a clean tray or baking sheet. Repeat until all slices are coated.

4. Heat the Oil

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