Prep all ingredients: slice tomatoes and set aside on a paper towel so the liquid can drain a bit. Mince up the garlic and cut the green onion (whole thing) into very thin rounds.

Use three small bowls to make the dredge for the tomatoes. In one bowl, add the flour, about 1 tsp of salt, and some black pepper to your liking. In a second bowl, add 2 of the eggs and whisk together. In the last bowl, add the cornmeal.

One slice at a time, move the tomato slices from the flour bowl where you’ll coat them, then dip them in the egg wash to get soaked, then cover with cornmeal. Set each dredged slice on clean plate, unstacked. Repeat for all slices.

In a large skillet, heat up about 1/2” of vegetable or other frying oil over medium heat. My 9” cast iron took one cup. Let it heat up for 5 minutes. Then, in batches if need be, fry each tomato, 2 minutes per side. Check them as you do this - if they burn fast turn down your temperature. If there’s no light browning after 2 minutes, turn it up slightly. Each tomato should have a light golden color when done.

Pre-heat oven to 375.

In a large mixing bowl, combine the remaining 10 eggs, the milk, the goat cheese, and at least 1 tsp of salt and some black pepper. Whisk well until combined (the goat cheese can remain in chunks, totally fine!)

In an OVEN safe skillet, such as a cast iron, melt the butter over medium heat. Add the minced garlic and green onion. Sauté until soft and fragrant, about 3 minutes or so. Turn off the heat, and pour the egg and goat cheese mixture in. Then, gently set all of the fried green tomatoes into the skillet. They should float on the eggs or just barely peek through.

Bake for 30-35 minutes. It should be just slightly golden brown on the edges and you should be able to poke it with a toothpick and remove it cleanly. Let cool for at least 5 minutes before slicing and serving!