Slice the green tomatoes in ¼ to ½ inch slices and dry off with a paper towel.
In a shallow bowl (or pie pan) beat the eggs and half & half until thoroughly mixed.
In a separate shallow bowl mix the flour, garlic powder and salt and pepper, mix until combined.
Put the bread crumbs, or corn meal, in a third shallow bowl.
Heat oil in a skillet on medium high heat.
Dip the green tomatoes one at a time in the flour mixture, then dip in the egg mixture coating it well.
Then finally dip in the bread crumb mixture.
Put on a plate until you get enough that will loosely fit in the pan.
Do not over crowd.
Cook until golden brown and flip to cook the other side.
Turn down the heat if they are cooking too fast, you want the tomatoes to be heated all the way through.
Put the cooked tomatoes on a plate lined with paper towels to absorb the excess grease.
Enjoy.
Chef's notes: Original recipe credited to Della Garretson Hoover.