3-4 firm, green tomatoes
½ cup milk
½ cup flour
2 eggs, beaten
½ cup cornmeal
Slice the tomatoes into half inch rounds and salt.
Heat 1-2 Tbsps olive oil over medium-high heat in a non-stick skillet.
Set up four bowls: one for milk, one for flour, one for egg and one for cornmeal. Dip each round in this order, allowing each addition to coat it well.
Cook the rounds until golden brown, flipping occasionally. Add more olive oil if needed.
Serve plain, with goat cheese (or feta) or on a salad.