• 3 or 4 firm, ripe tomatoes
• 1 egg, beaten
• 1 cup bread crumbs
• ¼ cup fresh chopped parsley
• 3 tbsp. vegetable oil

Slice tomatoes thickly, about ⅜”. Use tomatoes which are not too ripe or the result will be soft and mushy.

Mix chopped parsley in a shallow dish with the bread crumbs.

Dip the tomato slices into the beaten egg, then into the bread crumbs, being sure to coat each one evenly.

Heat the oil in a large frying pan, when hot, slide the tomato slices into the oil and cook for two or three minutes, turn over when a golden brown and cook the other side for 2 more minutes. Remove immediately and pat dry with a paper towel. Serve immediately.