Yield: 6 servings
2 lb Green tomatoes
4 ea Eggs
1 1/4 cups  Corn meal
3/4 cup  Water
1/4 cup  Minced chives
1 tbl Salt
1/4 tsp Pepper, fresh ground
1/4 cup  Butter or margarine

Slice the tomatoes 1/2 inch thick, but do not peel or core.  Drain
  well between several thicknesses of paper toweling until most of the
  moisture of the tomatoes is absorbed.  While the tomatoes are
  draining, make a batter by beating the eggs until light, then mixing
  in the corn meal, water, minced chives, salt and pepper.  In a large,
  heavy iron skillet, heat the butter or margarine until bubbly.  Dip
  the tomato slices into batter, and brown quickly on both sides. Serve
  at once.

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