• Core tomatoes; slice each into four 3/4-inch-thick slices. Drain slightly on paper toweling. Season with pinch of salt.

  • Place 3 shallow dishes on work surface. Spread flour into one dish. Lightly beat eggs in second dish. In third dish, mix cornmeal, Parmesan, red pepper, salt and black pepper.

  • Heat oven to 200°F. Coat tomato slice with flour; dip in egg; coat with cornmeal mixture. Repeat with all slices.

  • Heat 3 tablespoons oil in large skillet over medium-high heat. Working in batches so as not to crowd skillet, add tomato slices to skillet; cook 3 to 4 minutes per side or until the coating is golden and crispy and the tomatoes are tender. Add more oil as needed to avoid sticking. Transfer cooked tomato slices to paper-towel-lined baking sheet; keep warm in 200°F oven until finished cooking all slices. Serve fried tomato slices warm.

Nutrition Facts

235 calories; 15 g total fat; 73 mg cholesterol; 363 mg sodium. 20 g carbohydrates; 6 g protein;