Slice the green tomatoes into 1/4 inch thick rounds and set aside.

In one bowl, combine the cornmeal, flour, salt, black pepper, and paprika.

In another bowl, whisk together the eggs and buttermilk.

Dip each tomato slice first into the egg mixture, then into the cornmeal mixture, ensuring they are well coated.

Heat the vegetable oil in a cast iron skillet over medium heat.

Once hot, carefully add the breaded tomato slices in batches, frying for about 3-4 minutes on each side or until golden brown.

Remove the fried tomatoes and place them on paper towels to drain excess oil. Serve hot.