I normally use a half breadcrumb, half corn meal mixture for the crust.
You will need a couple of beaten eggs, flour, 1/2 breadcrumb 1/2 corn meal mixture, and green tomatoes.
1. slice tomatoes
2. salt tomatoes and wait 10-15 minutes so that the salt will pull some of the water out of the tomatoes. This helps to prevent floppy fried tomatoes.
3. dredge tomatoes in flour, then beaten egg, then the breadcrumb/corn meal mix.
4. let the breaded tomatoes sit for 10 min if you have time. I find that the breading mixture will stick to the tomatoes better if you do this step.
5. fry them up.