Instructions: Slice tomatoes about 1/3-1/2 inch thick
dip in beaten egg or egg white
coat with cracker (better) or fine Italian style bread crumbs (use a little
salt if using bread crumbs).

"Fry" in a non-stick pan with a squirt of Pam, or a squirt of Olive oil, until they are tender, but not mushy. You can use this method with eggplant and zucchini also. I do my eggplant this way for eggplant parmesan, or without the egg and crumbs for eggplant and roasted pepper sandwiches.

Can season all with some fresh ground pepper.

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