Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle with salt and
pepper. Let tomato slices stand for 15 minutes. Meanwhile, place
flour, milk, eggs and bread crumbs in separate shallow dishes.
Heat 2 tbs. of olive oil in a skillet o medium heat. Dip tomato slices
in milk, then flour, then eggs, then bread crumbs. In the skilled, fry
half of the coated tomato slices at a time for 4 to 6 minutes on each
side or until brown.
As you cook the rest of the tomatoes, add olive oil as needed.
Season to taste with salt and pepper.
Originally Submitted
1/10/2011
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