5 firm green tomatoes, cut crosswise into 1/2-inch slices
Salt and fresh ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon garlic powder
1 teaspoon paprika
Pinch of cayenne or Cajun seasoning
Sprinkle the tomato slices with the salt and pepper; set aside.
Combine the cornmeal, garlic powder, paprika and cayenne or Cajun seasoning in a shallow bowl. In another bowl, beat the eggs.
Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.