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1
Core the tomatoes. Cut 1/4 inch off the top and bottom of the tomato. Slice tomatoes into 1/2 inch rounds.
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2
Pour milk into cereal bowl. In a second cereal bowl, combine flour, cornmeal, salt, oregano, freshly ground black pepper and stir well to combine.
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3
Next, triple dip each tomato slice as follows. First, press a tomato slice gently into the flour/cornmeal blend, coating both sides. Second, dunk the tomato slice in the milk, covering both sides with liquid. Third, press the tomato slice back into the flour/cornmeal blend, again coating both sides. Set aside the coated tomato slice and repeat with remaining slices.
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4
Heat the olive oil in a large non-stick pan over medium-high heat. Test the heat by carefully dipping the edge of single tomato slice into the hot oil. It should begin to sizzle.
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5
When the oil is ready, carefully slide the tomato slices into the pan. Cook for 2 minutes or until golden brown on the bottom. Gently turn the slices over and cook second side for 2 to 3 minutes or until golden. If needed, add 1 teaspoon olive oil to cook second side of tomatoes.
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6
Remove tomatoes from pan. Allow to cool for 10 minutes as the interior of freshly fried green tomatoes is extremely hot.
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7
Top with a sprinkling of freshly grated parmesan.
