Oil for FryingI use vegetable or canola oil, depending on what I have in the pantry
Prepare two shallow bowls. One with eggs that have been whisked, plus a little milk. In the next bowl, put in Jiffy Corn Muffin mix.
Slice tomatoes thinly. Salt, if desired.
Dip each tomato slice into the egg/milk mixture, and then into the corn muffin mix.
Check to see if your oil for frying has been heated to the point that dropping in a small amount of damp corn muffin mix will make it sizzle.
Once all of your tomato slices have been coated and your oil is ready, gently place as many slices in your skillet as you feel comfortable with. (You will need room to flip over the tomatoes half way through.)
Cook each side of the tomato for 2 - 3 minutes.
Serve while still warm.
If your tomatoes look like they're getting way too brown and crispy, make sure to turn down your heat. If they're taking longer than 3 minutes to look golden, turn up your heat a little.