Egg Fried Tomatoes
|Egg white||1 Large|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Green tomatoes||1 Pound, cut into scant 1/2-inch-thick slices (3 Medium Pieces)|
1. In 12-inch skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble. Set aside skillet with drippings.
2. In pie plate, beat egg white and salt. On waxed paper, combine cornmeal and pepper. Dip tomatoes in egg mixture to coat both sides, then dip into cornmeal mixture, pressing so mixture adheres. Place on waxed paper.
3. Heat bacon drippings in skillet over medium-high heat. Cook tomatoes, in batches, until golden brown, about 1 1/2 minutes per side, transferring them to paper towels to drain.
4. Transfer tomatoes to platter; top with bacon.