|Tomatoes||3 Medium (Ripe / Green)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Dried oregano/Thyme||1⁄2 Teaspoon, crumbled|
|Bacon drippings/Vegetable oil||1⁄4 Cup (4 tbs)|
1. Wash and dry the tomatoes, but do not peel them. Cut a thin slice off the top and bottom of each tomato and discard. Cut the tomatoes into slices about 1/2 inch thick,
2. In one pie plate or shallow bowl, beat the egg lightly; in another, combine the bread crumbs, salt, and pepper, and the oregano if used. Dip the tomato slices on both sides into the beaten egg, then press the slices on both sides into the bread-crumb mixture.
3. Heat the bacon drippings in a 10- or 12-inch skillet over moderately high heat. Slip half the slices into the skillet using a pancake turner and fry, uncovered, until golden brown, then flip them with the turner, and fry on the other side—about 1 1/2 to 2 minutes on each side. Transfer the tomatoes to paper toweling to drain. Cook the remaining slices in the same manner.