1 lb firm green tomatoes, sliced in 1/4 inch slices
1/2 cup corn meal
1 T cayenne pepper (optional)
1T black pepper
1T grated parmesan cheese (optional)
olive oil
Mix the dry ingredients and cheese together and spread over a large plate. Slice the tomatoes and coat them lightly in the corn meal mixture.
Fill a sautee pan until it has 1/2 inch of oil. Heat over medium high heat. When a drop of water sizzles, add a few tomato slices, being sure not to over crows them. When the corm meal mixture begins to brown, remove the slice from the oil and place on paper towels to drain.
