1/2 cup flour
3 eggs, beaten
1/2 cup yellow cornmeal
1 pound green tomatoes, sliced 1/2 inch thick
1/2 cup canola oil
1. Place the flour, cornmeal and eggs in separate bowls. Dip the tomatoes first in the flour, then the eggs, then the cornmeal, pressing gently to help the cornmeal adhere.
2. Heat the oil in a large skillet over medium high heat. Working in batches, cook the tomatoes until golden brown, 1-2 minutes per side. Drain on paper towel lined sheet and season with salt.
3. These are fine to eat just as is, but if you want to take it step further, preheat the oven to 400. Make a stack of tomato slice, mozzarella cheese, another tomato, more cheese, one more tomato slice. (You can use a regular red tomato slice in the middle for color if you like.) Sprinkle parmesan cheese on top and stick a toothpick down the middle. Bake just until the cheese starts to melt, about 2-5 minutes. If they slide apart don't worry, you can push them back into a stack once they are out of the oven.