2 large green tomatoes
1 c. cornmeal
1 beaten egg
oil (for frying)
2 Tbsp. mayo
8 slices bacon
2 to 4 leaves lettuce
4 slices brioche or challah bread, toasted
Wash and slice tomatoes in 1/2-inch slices. Place egg and cornmeal
in separate shallow bowls. Add salt and pepper to cornmeal to taste.
Pour 1-inch oil in frying pan; bring to medium-high heat. Dip
tomato slices into egg first and then cornmeal before placing in oil
to brown on both sides. Remove and drain on paper towel lined plate.
Salt again, if desired. In separate pan, fry bacon. Toast the
bread; spread mayo on each slice. Layer fried green tomato, bacon
and lettuce. Serves 2.
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