Southern Fried Green Tomatoes(Makes 6 Servings)

• 1 extra large egg
• 4 Tbsp. milk
• 1 c. cornmeal
• 1 c. all-purpose flour
• 3 Tbsp. extra virgin olive oil
• 3 green tomatoes, sliced
• 1 1/2 lb. eggplant (unpeeled, 1/4-inch slices)
• 2 eggs, lightly beaten
• 1 c. packaged seasoned bread crumbs
• 4 Tbsp. olive oil
• 1 (26 oz.) jar marinara sauce
• 1/2 tsp. salt
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. red pepper flakes
• 4 ripe plum tomatoes, seeded and chopped
• 2 c. shredded Mozzarella cheese
• 1/4 c. grated Parmesan

1. Dip eggplant slices into egg; coat with crumbs. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Cook eggplant in 3 batches until browned, 2 minutes each side; add oil as needed. Transfer to plate. Let skillet cool slightly; wipe clean. Spread 3/4 cup marinara sauce in skillet; arrange half of eggplant on top.

egg, milk, cornmeal, flour, extra virgin olive oil, green tomatoes, eggplant, eggs, bread crumbs, olive oil, marinara sauce, salt, italian seasoning, red pepper, tomatoes, mozzarella cheese, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=117004 (may not work)