½ c. milk or 1 egg beaten with ¼ c. water (put in a shallow bowl)
½ c. cornmeal or flour (or a combination) with ¼ tsp. salt (put in another shallow bowl)

Slice tomatoes ¼ inch thick. Dip each slice into liquid mixture and then into the dry mixture. Fry in oil for about 3-4 minutes on each side until golden. Don't cook too long or they will become mushy.

Drain on paper towel. Salt and pepper to taste. Enjoy!