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1
Break the eggs into a shallow bowl and season with salt and pepper.
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2
Combine the cornmeal and flour in a second shallow bowl and season with salt and pepper.
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3
Line a plate with paper towels and set near the cooktop.
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4
Heat the oil in a large skillet over medium heat.
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5
Working a few at a time, season the tomato slices lightly on both sides with salt and pepper.
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6
Dip the tomato slices into the egg mixture and shake off the excess.
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7
Place the dipped slices in the cornmeal mixture, sprinkle breading over, and press to adhere.
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8
Turn over and repeat to coat on both sides.
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9
Gently shake off the excess and place without crowding in the heated skillet.
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10
Fry the tomato slices until they are golden on one side, about 3 minutes, then gently turn them with an offset spatula or metal turner and continue cooking until golden on the other side.
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11
Remove them to the prepared plate.
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12
Season with salt and pepper and serve immediately.
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13
Not so long ago, dinner was served at noon all across the South.
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14
Midday dinner seems confined to Sundays now, but within the past generation, it was the main meal of the day.
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15
This was not a soup-and-salad combination or a sandwich with a bag of chips.
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16
Dinner was a full meal of meat, vegetables, and cornbread or biscuits.
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17
The women did the cooking in the cool morning before the day became too hot, and dinner was served when farmers needed to escape the hot sun.
