Liberally season green tomato slices with salt and pepper on both sides.

Add flour and eggs to two separate small shallow bowls.

Combine cornmeal, panko crumbs, and spices into another small shallow bowl and whisk together.

Begin by dipping each seasoned tomato slice into flour coating on both sides.

Next add floured tomato slice to eggs coating on both sides.

Lastly dip into crumb mixture and set aside finished slice on baking sheet.

Repeat dredging process, starting with flour, until all slices are coated.

Heat oil in a frying pan over medium high heat to 350°F to 375°F ( 175°C to 190°C).

Add dredged tomato slices to the pan and be careful not to overcrowd it. Fry tomato slices on both sides until golden brown and drain on paper towels or on a wire rack over a baking sheet lined with paper towels.

Serve warm. If you aren't serving immediately, add the tomatoes to a preheated oven around 250 to stay crisp and delish.