1Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
2In a large skillet fry bacon. Remove bacon strips, crumble, and set aside. Leave drippings in pan. Pour in enough vegetable oil so that there is about a total of 1/2 inch of oil and drippings in the pan and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Serve hot with Parmesan cheese and bacon crumbles sprinkled on them.