Rinse and slice the tomatoes into 1/4 inch slices.

In a mixing bowl, add the eggs, buttermilk, 1 teaspoon salt, 1/2 teaspoon of pepper, and 2 tablespoons. Mix together.

Add the tomato slices to the buttermilk mixture and let them soak while you continue.

In another mixing bowl, add the flour, cornmeal, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix together.

Heat a nonstick pan with enough oil to cover the bottom of the pan, oil should be 180-190 C (350-375 F). When hot, coat tomato slices in the flour mixture and carefully add to the hot oil in a single layer, working in batches, don't overcrowd the slices.

Fry until the bottom is golden brown, then using tongs, turn the slices over and fry the other side until gold brown, remove to paper towels to drain. Repeat adding and heating the oil until all slices are cooked.

Serve as is or with a dipping sauce of your choice. Enjoy.