Lightly sprinkle tomatoes with salt. Drain on paper towels for 30-60 minutes,
combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow
 plate.   Dip each tomato slice into egg, then into cornmeal mixture.
 In a medium skillet, heat oil over medium high. Fry tomatoes, a few at a time,
for 2 minutes per side or until golden brown. Drain on a paper towel.
Serve immediately. Yield: 4-6 servings. These fried green tomatoes are the
 best I have ever had! I could make a meal on just them!
 - Connie Owen