Fried Green Tomato BLT
Fill one bowl with 1 cup cornmeal and 1 cup flour, a pinch of salt and pepper.
Whisk 3 eggs in another bowl.
Slice green tomatoes.
Pour 1/4 cup of extra virgin olive oil (or a high heat oil if you prefer) into a cast iron skillet and heat on medium heat. Have a plate lined with paper towels ready to go. Dip each tomato slice in the dry mixture first (cornmeal and flour) followed by the wet mixture (eggs) and then the dry mixture again. Place in hot skillet. Cook for about 2 minutes on each side.
Serve with your favorite BLT accompaniments.