Heat a thin layer of oil in a cast iron skillet or heavy saute pan over medium heat Beat the egg with the milk to make an egg waah. Dip each tomato slice in the egg wash; then coat it with the seasoned cornmeal. Cook until it's golden brown on the bottom; then turn it and brown the other side, one to two minutes per side. (Watch your heat. If it's too high, the tomato slices will browm before they're thoroughly cooked.)