Slice tomatoes into about 1/2 inch thick slices and Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate.

Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. Serve with dipping sauce

-A good sauce that McCormick Posted was: 1/4 cup buttermilk, 1/4 cup mayonnaise, 1 tablespoon cider vinegar, 1/4 teaspoon McCormick Gourmet™ Chile Pepper, Chipotle and 1/4 teaspoon salt. Mix all of the dressing ingredients together and chill until ready to use