1. Core green tomatoes; slice 3/4 inch thick. Drain slightly; season each with a pinch of salt.
2. Place flour in shallow bowl; eggs in a second bowl; and cornmeal, Parmesan, cayenne, salt and black pepper in a third. Dredge slices in flour, then eggs, then cornmeal; fry in vegetable oil over medium heat bout 3 minutes per side or until golden.