To lighten this classic, we added a fried crust to just one side.
Cooking Light AUGUST 2001
Sprinkle 1 side of each tomato slice evenly with salt and pepper. Dredge seasoned sides in cornmeal.
Heat the oil in a large skillet over medium-high heat. Add tomato slices, coated sides down; cook 6 minutes, turning after 3 minutes. Serve immediately.
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