<< Back Fried Green Tomatoes: Beat 2 eggs with about 2 tbs. milk. Mix breading of your choice (cornmeal, bread crumbs, wheat germ, or flour) with salt, pepper, choice of herbs ( Italian or caraway, curry, sesame seed, or chile powder) and, if desired grated Parmesan cheese. Slice tomatoes into 1/2 " slices and dip in eggs and then breading mix and the fry in large skillet until crispy and golden on both sides. You can also fry these up and then use to make a red and green Parmigian the way you would an eggplant Parmigian, layering fried tomatoes then tomato sauce, Parmesan cheese, more tomatoes, sauce and cheese and topping with Mozzarella. A variation is to whisk together ¼ c. flour, 1 egg, ½ tsp salt, ¼ tsp cayenne. Dip tomatoes in batter, and coat slices with crunched up cornflakes, then fry. Serve with a fresh tomato salsa.