4 large, firm green tomatoes - cut crosswise into ½” thick slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or pimentón (Spanish smoked paprika)
Sprinkle the tomato slices with salt and pepper; set aside. Combine cornmeal and paprika in a shallow bowl. In another bowl, beat eggs. Cover bottom of a heavy skillet with ½ inch of oil, then place it over medium-high heat. Coat tomato slices in egg, then dredge them in cornmeal mixture. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes per side. Transfer them to a paper towel-lined platter. Repeat until all tomatoes are cooked.