1 Cup (16 tbs) (Season With Salt, Pepper, Parsley, Chopped Onion, And Dried Oregano)
1. Dip tomato slices first in flour, then in egg, then in seasoned bread crumbs.
2. Cook in a small amount of oil, in a large skillet, over medium heat, until lightly browned, about 3 minutes on each side. Tomatoes should be tender when pierced with a fork,
but not overdone.
3. Drain on absorbent paper. Serve warm, with lemon wedges, if desired.