In a medium bowl, whisk together the eggs and milk. Set aside.
Spread flour into a pie tin.
In a second pie tin, mix the cornmeal, bread crumbs and salt.
Dip each tomato slice into the flour, and coat well. Next, dip each slice into the milk and egg mixture. Dredge each tomato slice in the breadcrumbs to coat completely.
In a large cast iron skillet, add oil to a depth of 1/2 inch. Set the heat to medium and allow the oil to heat in the skillet. Working in batches, fry 4-5 tomatoes at a time until they are browned. Flip the tomato slices and brown the second side.
Transfer the fried tomatoes to a paper-towel lined plate to cool.
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