In a wide shallow bowl whisk together the eggs & buttermilk. In a separate dish combine the corn meal, flour, cayenne, salt & pepper. One at a time dip the tomato slices in the egg mixture then lay in the corn meal mixture and cover the tomato completely with the coating..
Once the oil is hot, add the coated tomatoes to the hot oil being sure not over crowd the pan. Cook the tomatoes until golden brown on both sides, trying to only turn one time once the bottom side is cooked and golden. Remove from the pan and place the tomato slices on a wire cooling rack which is covered with a paper towels. Season with salt. Serve hot, warm or cold, any way you eat them they are delicious!