Instructions: Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, Parmesan cheese, flour, garlic salt, oregano and pepper in a shallow plate. dip each tomato slice in egg then into cornmeal mixture. In a medium skillet, heat oil over medium-high heat.

Fry tomatoes a few at a time, for 2 minutes per side or until golden brown.

Drain on paper towels. Serve immedietely.

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