We have a lot of tomatoes that didn't ripen this year. Though today was a strangely spring like day, all sunny and warm, the vines are actually pretty much dead and so no chance for the tomatoes to reddened up. Most of them, in fact, were already on the ground.What does one do with a lot of green tomatoes? Really, do you have to ask?
After slicing them up and dredging them through milk, flour, salt & pepper, eggs, and bread crumbs, it was time to fry them suckers!
In the hot oil, I fried them about 8 minutes on side, until they were a nice golden brown. Some which has some cream cheese in the mix, took a bit longer to cook. 
But these tomatoes were absolutely delicious. With a little side of ketchup, this was a wonderful dinner. Idgie Threadgoode and Ruth Jamison might want my recipe, in fact.
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