FRIED GREEN TOMATOES

1/4-1/2 cup parmesan cheese
2 cups canola oil
1 cup white or yellow cornmeal
3 tablespoons all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
kosher salt to taste
2 large eggs
4 large green tomatoes, cored and sliced 1/2-inch thick

Heat the oil in a large heavy skillet over medium-high heat until it is hot but not smoking.  Meanwhile, combine the cornmeal, flour, paprika, garlic powder, cayenne pepper, and salt in a shallow bowl.  Lightly beat the eggs in another shallow bowl.  Dip each tomato slice in the egg and let the excess drip off.  Dredge in the seasoned cornmeal, shaking off any excess.  In small batches, carefully add the slices to the hot oil and fry, turning once, until browned, 2 to 3 minutes per side.  Transfer to paper towels to drain.  Serve immediately.