Wash and slice the green tomatoes into 1/4-inch thick slices, sprinkling them lightly with salt. Let them sit for 15 minutes.

Set up a breading station with flour, whisked eggs, and a mixture of cornmeal, breadcrumbs, salt, and pepper in separate dishes.

Dab tomatoes dry, dredge each slice in flour, dip in eggs, and coat in the cornmeal mixture. Repeat for all slices.

Heat enough vegetable oil in a skillet to cover the bottom by 1/4 inch until shimmering.

Fry the breaded tomatoes in a single layer for about 3-4 minutes on each side until golden brown and crispy.

Drain on paper towels and season with salt and pepper immediately.

Serve on a platter and enjoy as a snack or topping for salads and sandwiches.