Wash and core tomatoes.
Slice into ½ inch thick slices
Lay in a single layer on a baking sheet or plate.
Sprinkle with sugar, if desired.
In a medium mixing bowl, blend together bread crumbs, flour, and seasonings.
In a separate bowl, mix the beaten eggs and liquid of choice.
Heat the oil in a cast iron skillet over medium high heat. Oil is ready when a breaded tomato slice bubbles up when placed in the oil. If it doesn’t bubble, remove the slice and wait a bit longer.
To keep things neat, make an assembly line with the ingredients, moving toward the skillet.
Dip the tomato slices in the egg wash, then coat in bread crumbs.
Carefully place in the hot oil in a single layer.
Repeat until pan is full
Fry for 3 minutes per side, until golden brown.
Drain on paper towels, or cotton cloth.
Sprinkle with additional salt and pepper.