In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.

Cut thin slice from top and bottom of each tomato; cut each tomato into 3 think slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.

In skillet, heat half of the oil and butter over medium-high heat; add half of the tomatoes and reduce heat to medium. Cook gently turning once, for 5 to 7 minutes or until golden. Repeat with remaining oil, butter and tomatoes. Tip: Bread the tomatoes just before cooking Makes 4 servings. Typed in MMformat by cjhartlin. Msn@attcanada. Net

Best Vegetables