I found a few different recipes online and combined them. I also added the McCormick Vegetable Supreme which gave the tomatoes a spicy flavor. I used tomatoes that came from the garden my parents and brother planted. I made a few with and a few without the vegetable seasoning.

3-4 large green tomatoes
2 eggs
½ cup buttermilk
1 cup all purpose four
½ cup cornmeal
½ cup bread crumbs
2 tsp salt
¼ tsp black pepper
1 quart vegetable oil
¼ cup McCormick Vegetable Supreme (optional)

Directions:

Slice tomatoes ½ inch thick. Whisk eggs and milk together. Scoop flour onto a plate.  Mix cornmeal, bread crumbs, salt, pepper and McCormick Vegetable Supreme (optional) on another plate. In a large skillet, pour vegetable oil and heat over medium heat. Dip tomatoes into flour to coat. Then dip into milk and egg mixture and then dredge in breadcrumb mixture coating completely.  Place tomatoes into the frying pan, they should not touch each other. When the tomatoes are browned, flip and fry the other side (approximately 3 minutes per side). Drain them on paper towels.