In a food processor, crush a sleeve a saltine crackers.
Slice your tomatoes to the desired thickness.
Add about 1/4 cup of flour to a freezer bag with salt and pepper to taste.
Place the tomatoes in the bag, seal, and shake until the tomatoes are coated. In a bowl, use a fork to beat together the milk and egg. Shaking off the excess flour, dredge the tomato in the egg mixture, then coat the slice with cracker crumbs–be sure to lightly press the crumbs on the tomato.
Once you’ve coated all the tomato slices, heat the oil and fry in a single layer.