4 to 5 green tomatoes, sliced about ¼ to 1/2 inch thick.
8 oz eggs, scrambled or equal amount of egg substitute
8 oz evaporated milk
4 oz flour
4 oz yellow self-rising cornmeal mix
4 oz panko bread crumbs
2 oz mixed seasoning mix (salt, garlic, black pepper)
Mix egg and milk together and place in a flat dish. Put flour into a level pan. Mix cornmeal, panko bread crumbs and seasoning and place a level dish. Dip tomatoes in flour then into milk and egg mixture and then into bread crumbs to completely coat. Fry in heated oil about 2 ½ minutes on each side until golden brown. Allow to drain on folded paper towels before serving.