Preparation:
Combine cornmeal, salt, and pepper; set aside. Combine egg and water; beat well. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Lightly coat a 15 x 10 x 1 inch baking pan with cooking spray. Place tomatoes in a single layer in pan. Bake at 450 F for 30 to 40 minutes or until golden brown, turning once. NOTES : Yellow squash may be substituted for tomatoes. |
