In a wide bowl, beat the 2 eggs, then whisk in the buttermilk.
On a plate, place ½ cup of flour .
In another flat-bottomed dish, combine the ¼ cup of flour with the remaining ingredients and seasonings.
Preheat ¼" - ½" of oil in a heavy flat-bottomed skillet or cast iron skillet to medium heat, 375 degrees. An electric skillet would also work as it regulates temperature well.
Dredge each tomato slice with flour.
Dip it in the egg mixture.
Dredge the tomato slice in the cornmeal mixture.
Drop a few tomatoes in oil; don't overcrowd them! They should not touch.
Cook until lightly brown. Flip over and repeat. Place on paper towels to absorb excess oil.
Dip in some Comeback Dipping Sauce or your favorite dipping sauce.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/fried-green-tomatoes/