When choosing tomatoes for this recipe choose a nice (really firm )tomato.Preferably the tomato is very light green in color and sounds almost crispy when sliced.

Get your well seasoned black skillet out (I told ya to get one...*S*) and put enough oil in it to cover the bottom (about 1/4 inch thick). I personally don't like to have my tomatoes covered when frying. Get the
oil hot....not too hot to burn but hot enough
to sizzle when you put the tomatoes into it.

Next step.....LOL...I am writing this off the top of my head....can you tell???
Grab a bag...any kind...I use a giant baggie..you use anything you wish.

Slice your green tomatoes (normal thickness)

Pour into the bag:
Flour
Season Salt (or any of your fave seasonings)
Pepper (How much?....Your preference)

Have two bowls ready.

One bowl crack a couple of eggs and stir well.
The second bowl just pour some flour into it.

Order of preparation:

Dip sliced tomato into flour in bowl

Then into the beaten egg and last-- into the bag with flour/season salt/pepper mixture.

When your bag has enough tomatoes in it to shake....then shake vigorously...
From this bag put coated tomatos into the hot oil in skillet.
The tomatoes will not take long to cook....just check them in a few minutes and turn...
after they are cooked on both sides to your preference, drain on a paper towel.