But these were the stars of the evening. I had some fresh eggplant I cut into fries, and I got the idea to do the same with the green tomatoes. As they were still green, they were firm enough to hold a squared-off shape even with breading and frying. I dredged them in buttermilk and egg, then a corn meal/AP flour/panko mix and fried them off. Add a little lemon juice for a kick and we were enraptured!