Place the flour, egg, and sourdough breadcrumbs in separate containers. The containers should be large enough to fit a slice of green tomato.

Add the Italian seasoning to the breadcrumbs. Stir to combine.

Season the flour, egg, and breadcrumbs with salt and pepper to taste.

Working one slice at a time, coat the green tomato in the flour mixture, and dust off the excess.

Dip the floured tomato in the egg mixture, and allow the excess to drip off.

Then, dredge it through the seasoned sourdough breadcrumbs. I like to pat the breadcrumbs on to help them adhere.

Set aside on a baking sheet or large plate while you work on breading the rest of the tomatoes.

In a large cast iron skillet, heat about 1/4 inch of coconut oil on medium heat to medium-high heat (check your oil's smoke point to determine the right temperature). I find using a frying thermometer helps maintain the appropriate temperature.

Working in small batches, add a few breaded tomato slices to the hot oil. Don't overcrowd them. Fry for 2-3 minutes or until golden brown.

Use tongs to gently turn the tomatoes to the other side. Fry for another 2-3 minutes or until golden.

Remove the fried green tomatoes from the oil and place on a plate lined with a paper towel. Immediately sprinkle with salt to taste (salting them while hot makes them taste even better).

Serve warm with feta cheese and balsamic glaze, pimento cheese, your favorite aioli, or as is.